- 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

- Heat oven to 350°F. Remove rim from 9-inch springform pan; set aside.
- Place angel food cake in the bottom and press flat, tearing if necessary.
- Reassemble springform pan. Brush cake with jam.Beat cream cheese, splenda, egg beaters and vanilla in large bowl with mixer until well blended.
- Pour over cake.Bake 35 to 40 min. or until center is almost set.
- 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.
(includes topping)
Calories 230
Fat 0
Cholesterol 18
Sodium 1142
Carbs 41
Fiber 3
Protein 22
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