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Chilled Cherry Cheesecake
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Chilled Cherry Cheesecake
YIELD Makes 9 servings
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INGREDIENTS
| 4 | chocolate graham crackers, crushed (1 cup crumbs) |
| 12 | ounces Neufchâtel cheese |
| 8 | ounces vanilla nonfat yogurt |
| 1/4 | cup sugar |
| 1 | teaspoon vanilla |
| 1 | envelope unflavored gelatin |
| 1/4 | cup cold water |
| 1 | can (20 ounces) light cherry pie filling |
PREPARATION:
- Sprinkle cracker crumbs onto bottom of 8-inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer at medium speed until smooth and creamy.
- Sprinkle gelatin into water in small cup; let stand 2 minutes. Microwave on HIGH 40 seconds; stir and let stand 2 minutes or until gelatin is completely dissolved.
- Gradually beat gelatin mixture into cheese mixture with electric mixer until well blended. Pour into prepared pan; refrigerate until firm. Spoon cherry filling onto cheesecake. Refrigerate until ready to serve.
This recipe appears in:
Cheesecakes
NUTRITIONAL INFORMATION:
| Fiber | 1 g |
| Carbohydrate | 29 g |
| Cholesterol | 29 mg |
| Saturated Fat | 6 g |
| Total Fat | 10 g |
| Calories from Fat | 39 % |
| Calories | 221 |
| Protein | 5 g |
| Sodium | 226 mg |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Starch | 2 |
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