Cherry Bowl Cheesecakes (Diabetic)

Ingredients:

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

Method:

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.

*Note: If ramekins are not available, you may substitute with custard dishes or line 8 muffin cups with foil liners and fill according to above directions.
Cheesecake Parfaits: 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.

 

Yield:  8 servings.

Helpful Hints:

Serving size: 1 cheesecake.
Nutrition Facts Per Serving:

 Calories:  214
Carbohydrates:  29 g
Protein:  9 g
Fat:  7 g
Saturated Fat:  4 g
Cholesterol:  16 mg
Sodium:  387 mg
Fiber:  1 g
Exchanges per serving:

 1 Bread/Starch, 1 1/2 Fat, 1 Fruit.


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