Cherry Bowl Cheesecake
Makes 8 servings
|1||package (8 ounces) fat-free cream cheese, softened|
|1||package (8 ounces) reduced-fat cream cheese, softened|
|2||tablespoons fat-free (skim) milk|
|4||packets sugar substitute or equivalent of 8 teaspoons sugar|
|1/4||teaspoon almond extract|
|40||reduced-fat vanilla wafers|
|1||can (16 ounces) light cherry pie filling|
- Beat cream cheese, milk, sugar substitute and almond extract in medium bowl with electric mixer at high speed until well blended.
- Place one vanilla wafer on bottom of 4-ounce ramekin.* Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers. Fill each ramekin with 1/4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate 8 hours or overnight.
Crush 32 wafers. Prepare cream cheese mixture as directed above. Layer half of crushed wafers, half of cream cheese mixture and half of pie filling in 8 small dessert glasses. Repeat layers. Garnish with remaining wafers and fat-free whipped topping, if desired.
|Serving Size:||1 cheesecake|
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||29 %|
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