Wednesday, March 10, 2010

Cakemix Cheesecake

  • 1 box reduced sugar yellow cake mix
  • 4 eggbeaters (1 cup), divided
  • 3 Tbsp. unsweetened applesauce (substituting for oil)
  • 2/3 cup packed brown sugar (i use 0 calorie brown sugar), divided
  • 1/2 cup splenda
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. lemon juice
  • 1-1/2 cups soy milk
  • 1-1/2 cups thawed COOL WHIP FREE Whipped Topping (optional)
  1. HEAT oven to 300ºF. Reserve 1 cup dry cake mix.
  2. Mix remaining cake mix with 1 egg beater, apple sauce and 1/3 cup brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13×9-inch baking pan.
  3. BEAT cream cheese and remaining brown sugar, and splenda with mixer. Add reserved cake mix, remaining eggbeaters and lemon juice; beat 1 min. Blend in soy milk. (Batter will be very thin.) Pour into crust.
  4. BAKE 1 hour and 20 minutes. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers.
Makes 12 servings

(w/o cool whip)
Calories 214
Fat 3g
Sat Fat 1g
Cholesterol 6mg
Sodium 608mg
Potassium 48mg
Carbs 38mg
Fiber 1g
Sugars 11g
Protein 9.5g

1 comment:

  1. But beware....frying chicken plus tomatoes means both a mess and a last minute rush in the kitchen to get everything out in time (and still hot...cold fried green tomatoes are less than stellar).
    =============> Sweet Potato pie