Low Fat Cheesecake Supreme-
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cup All-purpose flour3 Tb 1 ts Lemon peel -- grated6 Tb Diet Margarine1 Egg yolk -- slightly beaten1/2 ts Vanilla24 oz Non Fat Cream Cheese -- softened1 cup Splenda2 Tb All-purpose flour1/4 ts Salt2 Eggs1 Egg yolk1/4 cup 1% Milk3/4 cup Splenda2 Tb CornstarchDash Salt1/3 cup Water4 cup Cherries
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.
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.
Nutritional Info 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
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