Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ea Reduced fat vanilla wafers
3 pk (8-oz.) Philadelphia fat
-free cream cheese -- softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Assorted cut-up fruit or
-reduced calorie cherry pie
-filling
Place wafers, flat side down, on bottom of each of 12
paper-lined muffin cups.
Beat cream cheese, sugar and vanilla with electric
mixer on medium speed until well blended. Add eggs;
mix just until blended. DO NOT OVERBEAT AFTER ADDING
EGGS.
Pour over wafers, filling each cup.
Bake at 325 degrees F. for 30 minutes. Cool before
removing from pan. Refrigerate several hours or
overnight. Top with fruit just before serving. 12
servings.
Variations:
Lemon: Stir 1 Tbsp. fresh lemon juice and 3/4 tsp.
grated lemon peel into batter.
Pumpkin: Mix 3/4 cup canned pumpkin, 3/4 tsp. ground
cinnamon and dash EACH ground cloves and nutmeg in
with cream cheese. Omit fruit.
Cherry: Omit fruit. Top with 1 can (20 oz.) reduced
calories cherry pie filling before serving.
Quick Crust: Substitute 1 (9 oz.) ready-to-use graham
cracker crumb crust (extra serving size) for crumbs.
Makes 10 servings. (Adds 6g fat per serving.)
Honey Crunch: Omit sugar. Mix 1/2 cup honey in with
cream cheese. Omit fruit. Top with 3/4 cup lowfat
granola ceereal; drizzle with 1 Tbsp. honey before
serving.
