Chilled Cherry Cheesecake the Editors of Publications International, Ltd.
Chilled Cherry Cheesecake
Makes 9 servings
|4||chocolate graham crackers, crushed (1 cup crumbs)|
|12||ounces Neufchâtel cheese|
|8||ounces vanilla nonfat yogurt|
|1||envelope unflavored gelatin|
|1/4||cup cold water|
|1||can (20 ounces) light cherry pie filling|
- 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.
|Saturated Fat||6 g|
|Total Fat||10 g|
|Calories from Fat||39 %|
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