Cherry Bowl Cheesecakes Recipe
Just plain healthy recipe...
Delicious cherry bowl cheesecakes! Substitute custard dishes or use muffin cups with liners. Either way these will be a hit and make a very pretty presentation.
1 8-oz. package fat-free cream cheese, softened
1 8-oz. package reduced-fat cream cheese, softened
2 tablespoons fat-free (skim) milk
4 packets sugar substitute or equivalent of 8-teaspoons sugar
1/4 teaspoon almond extract
40 reduced-fat vanilla wafers
1 16-oz can light cherry pie filling
Beat cream cheese, milk, sugar substitute and almond extract in medium bowl with electric mixer at high speed until well blended.
Place one vanilla wafer on bottom of 4-ounce Ramekin. Arrange four additional vanilla wafers around side of ramekin. Repeat with remaining wafers.
Fill each ramekin with 1 /4 cup cream cheese mixture; top each with 1/4 cup cherry pie filling. Cover with plastic wrap; refrigerate eight hours or overnight.
Note: If ramekins are not available, you may substitute with custard dishes or line eight muffin cups with paper liners and fill according to above directions.
Yield: 8 Cherry Bowl Cheesecakes
Serving size: 1 cheesecake
Calories: 214; Total Fat: 7g; Saturated fat: 4g; Cholesterol: 16mg; Carbohydrates: 29g; Protein: 9g; Fiber: 1g; Sodium: 387mg
Dietary Exchanges: 1 Starch, 1 Fruit, 1-1/2 Fat