Wednesday, April 4, 2007
(I talked about this recipe here)
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons light butter, melted
2/3 cup sugar
1/3 cup flour
1 tablespoon cornstarch
1 teaspoon vanilla
8 ounces low-fat (Neufchatel) cream cheese
8 ounces fat-free cream cheese
1/2 cup skim milk
1/3 cup light sour cream
3 egg whites, room temperature
1/4 cup sugar
20 ounce can light cherry pie filling (optional)
Preheat oven to 300.
Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and butter. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
Combine 2/3 cup sugar, flour, cornstarch, vanilla, both cream cheeses, and eggs in a large bowl; beat at high speed with a mixer until smooth.
Add milk and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed with a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300 for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours.
Top with pie filling (optional).
makes 12 wedges, 4 HUs per wedge (pie filling not included in HU calculation).
source: Cooking Light