Peaches & Cream Cheesecake
Source of Recipe
Recipe Rehab Dietitians
List of Ingredients
Crust
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box sugar-free vanilla pudding and pie filling -- (3 ounces) - not instant
2 tablespoons light margarine
1 egg
1/2 cup skim milk
Fruit
16 ounces peach slices in light syrup -- sliced -- drain well, reserve syrup
Filling
8 ounces fat-free cream cheese
1/2 cup Splenda
Topping
1 tablespoon sugar
1/2 teaspoon cinnamonRecipe
Preheat oven to 350º. Lightly spray 10-inch pie pan with vegetable oil spray.
To make crust, combine flour, baking powder, salt, pudding mix, margarine, egg, and milk in medium bowl. Beat 2 minutes at medium speed; pour batter into prepared pan. Put well-drained peaches over batter.
To make filling, in small bowl, combine cream cheese, 1/2 cup Splenda, and 3 tablespoons reserved syrup. Beat 2 minutes at medium speed; spoon to within 1 inch of edge of batter.
To make topping, combine sugar and cinnamon; sprinkle over cream cheese filling.
Bake at 350º 30 to 35 minutes or until crust is golden brown. Filling will appear soft. Store in refrigerator.
8 servings
Per Serving: 143 Calories; 3g Fat (15.8% calories from fat); 7g Protein; 24g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 459mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
*Note: To use fresh peaches in this recipe, substitute 2 medium peaches, sliced, for the canned. Substitute 3 tablespoons milk (whole or low-fat) for the reserved peach syrup.
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