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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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No one would ever guess this smooth, rich-tasting dessert is low in fat, assures field editor Vera Reid of Laramie, Wyoming. Drizzled with cherry pie filling, it's a delicious lovely treat. Ingredients:
2 packages (8 ounces each) fat-free cream cheese, softened |
2/3 cup plus 3 tablespoons sugar, divided |
1-1/2 teaspoons vanilla extract, divided |
3/4 cup egg substitute |
1 cup (8 ounces) fat-free sour cream |
1 cup reduced-sugar cherry pie filling |
Directions:
1. In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
2. Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
3. Before serving, top each serving with 2 tablespoons cherry pie filling. Yield: 8 servings.
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