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Cheesecake




Source of Recipe


unknown


List of Ingredients




16 ounces fat-free cream cheese -- softened
1/2 cup Splenda
1/2 teaspoon vanilla
1 egg
1/4 cup Egg Beaters® 99% egg substitute
1 reduced fat graham cracker crust



Recipe



Preheat oven to 350º.

Combine cream cheese, Splenda, vanilla, Egg Beaters and egg with mixer until well blended. Pour into pie crust shell.

Bake 350º for 40 minutes.

Blueberry Topping (if desired):
Combine 2 Tbsp. cornstarch and 1/4 cup Splenda; add 1/2 cup water and 1 1/4 cups blueberries. Cook over medium heat until boils and thickens. Mix in 1/2 tsp. lemon juice and 1 tbsp. light margarine. Cool. Spread over cheesecake.

8 servings

Per Serving (without the blueberry topping): 157 Calories; 5g Fat (27.9% calories from fat); 10g Protein; 18g Carbohydrate; 0g Dietary Fiber; 28mg Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

With the topping:
Per Serving: 183 Calories; 6g Fat (27.5% calories from fat); 11g Protein; 23g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.