Side Pannel
Banana Pudding Cheesecake
Ingredients List
- 1/4 c Reduced-fat vanilla
- -wafercrumbs
- 2 Containers; (8-ounce)
- -reduced-fat soft cream
- -cheese
- 2/3 c Sugar
- 1/2 c Egg substitute
- 2 Egg whites
- 1 c Light sour cream
- 1 pk (3-ounce) banana cream
- -pudding mix
- 3 tb Skim milk
- 1 ts Vanilla extract
- 2 sm Bananas; sliced
- 1 ts Lemon juice
- 3/4 c Reduced-calorie frozen
- -whipped topping; thawed
- 4 Reduced-fat vanilla wafers;
- -cut in half
Directions
Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with
vegetable cooking spray. Beat cream cheese at medium speed with an electric
mixer until creamy; gradually add sugar, beating well. Add egg substitute
and egg whites, beating until blended. Add sour cream and next 3
ingredients, beating at low speed just until blended. Pour into prepared
pan. Bake at 300° for 50 to 55 minutes. (Center will be soft but will firm
when chilled.) Turn off oven; partially open oven door. Leave cheesecake in
oven 20 minutes. Remove to a wire rack, and run a knife around edge of pan.
Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides
of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
whipped topping around edge, and insert wafer halves into topping. Makes
12 servings.
Notes: The number of fat grams in this recipe is a little high, but our
rich, creamy cheesecake is worth the splurge.
Per serving: Calories 227, Fat 9.7g.
>From Southern Living Website
vegetable cooking spray. Beat cream cheese at medium speed with an electric
mixer until creamy; gradually add sugar, beating well. Add egg substitute
and egg whites, beating until blended. Add sour cream and next 3
ingredients, beating at low speed just until blended. Pour into prepared
pan. Bake at 300° for 50 to 55 minutes. (Center will be soft but will firm
when chilled.) Turn off oven; partially open oven door. Leave cheesecake in
oven 20 minutes. Remove to a wire rack, and run a knife around edge of pan.
Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides
of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
whipped topping around edge, and insert wafer halves into topping. Makes
12 servings.
Notes: The number of fat grams in this recipe is a little high, but our
rich, creamy cheesecake is worth the splurge.
Per serving: Calories 227, Fat 9.7g.
>From Southern Living Website
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