INGREDIENTS

INSTRUCTIONS

/4 c strawberry fruit spread combined with 1/4 c warm water may be
substituted for the pourable fruit.  Do not use reduced-calorie sour
cream.  Preheat oven to 325. Beat softened cream cheese in large bowl
until  creamy. Blend in pourable fruit, vanilla, and salt. Add eggs,
one at  a time, beating well after each addition. Pour into greased 9"
springform pan. Bake 50    minutes.  Combine sour cream and vanilla;
mix well. Carefully spoon over warm  cheesecake. Bake another 10
minutes, or until just set. Turn oven off;  leave cheesecake in oven,
with door closed, 30 minutes. Transfer to  wire rack; loosen cheesecake
from rim of pan. Cool overnight.  Just before serving, garnish with
sliced strawberries.  Nutrition information per slice: 379 calories, 8
gm protein, 18 gm  carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg
sodium, 1 diabetic  medium-fat meat exchange, 5 diabetic fat exchange,
1-1/4 diabetic  fruit exchange  Source: "Sugar-Free Desserts," the
December 1992 issue of _Favorite  All-Time Recipes_ magazine From the
recipe files of Sylvia Steiger,  GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at  net/node 004/005  Posted to EAT-L Digest 14
Jan 97, by Martha Sheppard  <marthahs@WORLDNET.ATT.NET> on Wed, 15 Jan
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 338
Calories From Fat: 264
Total Fat: 30g
Cholesterol: 161.2mg
Sodium: 324.4mg
Potassium: 281.9mg
Carbohydrates: 10.1g
Fiber: 1.6g
Sugar: 7.3g
Protein: 7.6g