Low-fat cherry cheesecake - looney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham crumbs |
| 1 | tablespoon | Sugar |
| 1 | Single egg white | |
| 1 | cup | LF cottage cheese (1%) |
| 2 | cups | LF sour cream |
| ½ | cup | Sugar |
| 2 | tablespoons | Flour |
| 1 | Single egg | |
| 2 | Single egg whites | |
| 2 | teaspoons | Vanilla |
| 19 | ounces | Pie filling |
Directions
1. In small bowl, blend crumbs and sugar. Add egg white and stir until well-blended. Press firmly over bottom and partway up sides of sprayed 8" springform pan. Bake at 375F 8 mins until edges feel firm and dry. Set aside.
2. In blender, process cottage cheese and sour cream 1 min until smooth.
Add sugar, flour, egg, egg whites and vanilla and blend again.
3. Pour into prepared crust and bake at 300F for 1hr and 15 mins until edges are dry to touch and centre jiggles only slightly when pan is shaken.
Cool completely, then cover and refridgerate for at least 5 hrs before serving. Serve with pie filling on top.
Make sure to blend until smooth to avoid grainy texture! I need MUCH longer than 75 mins for it to firm up. Per slice (with cherry pie filling): 281 calories, 3.6g fat (11% CFF) 234 mg sodium, 31mg cholesterol Contributor: "Looneyspoons" J&G Podleski Yield: 8 big pieces! Posted to recipelu-digest Volume 01 Number 239 by Cathleen <catht@...> on Nov 10, 1997