1 1/4 c Vanilla wafer crumbs
4 tb Margarine; melted
1 ts Equal “Measure” -or-
3 Packets Equal sweetener
2 pk (8-oz) reduced-fat cream
-cheese; softened
1 pk (8-oz) fat-free cream
-cheese; softened
5 1/2 ts Equal “measure” -or-
18 Packets Equal sweetener
2 Eggs
2 Egg whites
2 tb Cornstarch
1 c Reduced-fat sour cream
1 ts Vanilla
1 pt Strawberries; sliced
-(optional)
Mix vanilla wafer crumbs, margarine and 1 tsp Equal Measure in bottom of a
9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining
mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated
350? oven until crust is lightly browned, about 8 minutes. Cool on wire
rack.
Beat cream cheese and 5-1/2 tsp Equal Measure in a large bowl until
fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and
vanilla until well blended. Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the
roasting pan. Bake in preheated 300? oven just until set in the center,
45-60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved
crumbs and return to oven. Turn oven off and let cheesecake cool in oven
with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve with
strawberries.
Makes 16 servings, 39% calorie reduction from traditional recipe. Per
serving: 187 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 56 mg
cholesterol, 253 mg sodium.
EQUAL “SUNRISE TO SUNSET”
BOOKLET OF LOW/REDUCED CALORIE
RECIPES; REFRIGERATE 8 HOURS.
Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
