Crust
- 1 cup All-Bran Bran Buds Fiber Cereal (you can use graham crackers or nilla wafers if you prefer!)
- 1/4 cup imitation butter (Promise Heart Smart)- (Feel free to use margarine.)
- 1/4 cup splenda
- 3 packages (8 ounces each) fat free cream cheese, softened
- 1 1/2 Cup Splenda (or use 3/4 cup Sugar)
- 2 TBSP cornstarch
- 3 egg beaters (3/4 cup)
- 3/4 cup mashed bananas (about 2 medium)
- 1/2 cup whipping cream
- 2 tsp vanilla
- Fat Free Cool Whip
- Sugar Free Caramel Ice Cream topping
- Fresh bananas
- Sugar Free Chocolate syrup
- Preheat oven to 350°F. Place cereal in food processor or blender; process until finely crushed. Add butter imitation; process until blended. Press crumb mixture onto bottom of 9-inch springform pan and bake for 2-3 minutes, and then repress (I find this helps with the sticky issue. Baking it a couple minutes to get it hot makes it easier to work with without it sticking to your hands.)
- Beat cream cheese in large bowl with a fork until creamy. Add splenda and cornstarch; stir until blended. Add egg beaters, one at a time, beating with an electric mixer well after each addition. Beat in bananas, whipping cream and vanilla.
- Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F. Continue baking 75-85 minutes or until center is almost set. Loosen edge of cheesecake with a knife; refidgerate cheesecake uncovered for 6 hours or over night.
- Remove Spring form pan sides before serving. Garnish with desired toppings and enjoy!
Nutrition (for 6 servings) Not including toppings.
Fat 7g
Sat Fat 4g
Cholesterol 40mg
Sodium 960mg
Potassium 320mg
Carbs 31g
Fiber 7.5g
Sugars 12g
Protein 19g
Nutrition (for 8 servings) Not including toppings.
Fat 5g
Sat Fat 3g
Cholesterol 30mg
Sodium 720mg
Potassium 240mg
Carbs 24g
Fiber 5.5g
Sugars 9g
Protein 14g
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