Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box snackwells fat-free cinnamon snacks, crushed |
| 3 tablespoons | Sugar -or- |
| 1½ tablespoon | Sugar & 1 1/2 pkts sweet 'n low |
| 3 tablespoons | Liquid butterbuds; (up to 4) |
| 8 ounces | Philly fat-free cream cheese |
| ½ cup | Sugar -or- |
| ¼ cup | And 3 pkts sweet 'n low) |
| ½ cup | \"egg beaters\" |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | Vanilla |
| 3 tablespoons | Flour |
| 1 can | (21-oz )lite cherry pie filling |
| 1 pack | Sweet'n low |
| 1 teaspoon | Almond extract |
| 2 cups | Dream whip; prepared |
CRUST
FILLING
TOPPING #1
TOPPING #2
Blend well together (in food processor) the Snackwells, sugar and butter buds and pat into bottom of a 9½ by 13 glass baking dish which has been sprayed with cooking spray. Beat the cream cheese, sugar, egg beaters, lemon juice , vanilla and flour until smooth. Pour on top of crust and bake @ 350 for 20-30 min. Insert knife to see if it comes out clean. Cool, then spread topping #1. Then add topping #2.
Makes 24 servings
(Since this is so low in fat, for company I sometimes double the filling and cherries, leaving everything else the same—makes a more attractive serving and is still an acceptable alternative to high-fat desserts) busted by sooz
Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997