Cherry cheesecake delight

Yield: 1 Servings

Measure Ingredient
1 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

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