| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Diabetic, Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 24 |
oz |
Cream cheese |
| 1 |
c |
Strawberry pourable fruit |
| 1 |
tb |
Vanilla |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
|
|
Strawberries, sliced |
INSTRUCTIONS
3/4 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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