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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 5.2 g
  • Cholesterol: 94.3 mg
  • Sodium: 128.1 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.0 g

View full nutritional breakdown of Low Fat Cheesecake Supreme- calories by ingredient
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Low Fat Cheesecake Supreme-

Submitted by: ROSIE19531

Introduction

Enjoy a great tasting low fat cheesecake. Enjoy a great tasting low fat cheesecake.
Number of Servings: 10

Ingredients

    3/4 cup All-purpose flour
    3 Tb
    1 ts Lemon peel -- grated
    6 Tb Diet Margarine
    1 Egg yolk -- slightly beaten
    1/2 ts Vanilla
    24 oz Non Fat Cream Cheese -- softened
    1 cup Splenda
    2 Tb All-purpose flour
    1/4 ts Salt
    2 Eggs
    1 Egg yolk
    1/4 cup 1% Milk
    3/4 cup Splenda
    2 Tb Cornstarch
    Dash Salt
    1/3 cup Water
    4 cup Cherries

Directions

Crust:
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons splenda, and the 1/2 teaspoon of the lemon peel.

Cut in diet margarine till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7minutes or till golden. Cool.

Spread diet margarine the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

Filling:
For the filling, in a large mixer bowl beat together the softened cream cheese, remaining lemon peel, and remaining vanilla till fluffy.

Stir together the 1cup splenda, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk.

Turn into crust-lined pan. Bake in a 450F oven for 10 minutes.

Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.

Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.

Cherry Sauce:
In a saucepan combine 3/4 cups splenda, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted red cherries, thawed.

Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill
without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)

Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user ROSIE19531.






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