Blueberry Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 192.3
- Total Fat: 4.6 g
- Cholesterol: 30.7 mg
- Sodium: 284.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 0.4 g
- Protein: 4.6 g
View full nutritional breakdown of Blueberry Cheesecake calories by ingredient
Introduction
A lowfat twist on a favorite A lowfat twist on a favoriteNumber of Servings: 16
Ingredients
-
1 1/2 cups of Graham Cracker Crumbs
1/2 cup of melted margarine - Lite
1 Package FatFree Cream Cheese (softened)
2 cups Splenda
2 eggs
1/2 cup powdered milk
2 tsp baking powder
1 21 oz can Lite Pie filling (any flavor will work or you can make your own)
I container Fat Free Cool Whip
Directions
PreHeat oven to 350 degrees
In an 8X10 pan, combine melted butter and graham cracker crumbs and press into bottom of 8X10 pan
In a bowl beat together cream cheese, splenda, eggs, powdered milk, and baking powder. Beat on high for about 5 minutes or until well blended.
Bake for 17-20 minutes or until edges are brown. Remove from oven and cool
Spoon pie filling on top of cream cheese mixture and top with defrosted cool whip
Should make 16 squares that are about 2 1/2 inches
A great hit in the office and NO ONE guesses that it's low fat and low calorie!
Number of Servings: 16
Recipe submitted by SparkPeople user GIBBLER1017.
In an 8X10 pan, combine melted butter and graham cracker crumbs and press into bottom of 8X10 pan
In a bowl beat together cream cheese, splenda, eggs, powdered milk, and baking powder. Beat on high for about 5 minutes or until well blended.
Bake for 17-20 minutes or until edges are brown. Remove from oven and cool
Spoon pie filling on top of cream cheese mixture and top with defrosted cool whip
Should make 16 squares that are about 2 1/2 inches
A great hit in the office and NO ONE guesses that it's low fat and low calorie!
Number of Servings: 16
Recipe submitted by SparkPeople user GIBBLER1017.