- 3 pkg. (8 oz. each) fat free PHILADELPHIA Cream Cheese, softened
- 1 cup splenda (originally called for 1/4 cup sugar)
- 1/2 can (3/4 cup) Mexican caramel spread (dulce de leche)
- 1/2 cup fat free Sour Cream
- 3 egg beaters
- 12 TBSP thawed COOL WHIP FREE Whipped Topping
Instructions- HEAT oven to 350ºF.
- Beat cream cheese and 1 cup splenda in large bowl with mixer until well blended.
- Add caramel spread and sour cream; mix well.
- Add egg beaters, 1 at a time, mixing on low speed after each just until blended.
- Pour into 9-inch springform pan coated in cooking spray.
- BAKE 50 to 55 min. or until center is almost set. Refrigerate 4 hours.
- Top with Cool Whip and/or fat free caramel ice cream topping.
- HEAT oven to 350ºF.
(GREAT source of protein!)
(w/o toppings)
Calories 233
Fat 2.5g
Sat Fat 2g
Cholesterol 26mg
Sodium 857mg
Carbs 26g
Sugars 22g
Protein 20g
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