Random Article
Cherry Bowl Cheesecakes
Browse the article
Cherry Bowl Cheesecakes
Cherry Bowl Cheesecake
Yield: Makes 8 servings
Ingredients:
1
package (8 ounces) fat-free cream cheese, softened
1
package (8 ounces) reduced-fat cream cheese, softened
2
tablespoons fat-free (skim) milk
4
packets sugar substitute or equivalent of 8 teaspoons sugar
1/4
teaspoon almond extract
40
reduced-fat vanilla wafers
1
can (16 ounces) light cherry pie filling
Preparation:
1.
Beat cream cheese, milk, sugar substitute and almond extract in medium bowl with electric mixer at high speed until well blended.
*Note: If ramekins are not available, you may substitute with custard dishes or line 8 muffin cups with foil liners and fill according to above directions.
2.
Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.
Cheesecake Parfaits:
Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer half of crushed wafers, half of cream cheese mixture and half of pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and fat-free whipped topping, if desired.
Nutritional Information:
| Serving Size: 1 cheesecake | |
| Fiber | 1 g |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 29 % |
| Calories | 214 |
| Protein | 9 g |
| Sodium | 387 mg |
Dietary Exchange:
| Fat | 1-1/2 |
| Fruit | 1 |
| Starch | 1 |
This recipe appears in: Cheesecakes
