Monday, August 1, 2011

Strawberry Shortcake Cheesecake

  • 1 round, prepared, sugar-free angel food cake (from Wal-mart)
  • 2 Tbsp. Sugar free strawberry jelly
  • 2 pkg. (8 oz. each) Fat Free PHILADELPHIA Cream Cheese, softened
  • 3/4 cup splenda
  • 1 Tbsp. vanilla
  • 2 egg beaters
  • 1/2-3/4 cup Fat Free Cool Whip
  • Sliced strawberries
  1. Heat oven to 350°F. Remove rim from 9-inch springform pan; set aside.
  2. Place angel food cake in the bottom and press flat, tearing if necessary.
  3. Reassemble springform pan. Brush cake with jam.Beat cream cheese, splenda, egg beaters and vanilla in large bowl with mixer until well blended.
  4. Pour over cake.Bake 35 to 40 min. or until center is almost set.
  5. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.
Makes 4 HUGE servings
(includes topping)

Calories 230
Fat 0
Cholesterol 18
Sodium 1142
Carbs 41
Fiber 3
Protein 22

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