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Cherry Cheesecake

Source of Recipe

ws


Recipe Introduction

servings 8 points 5

List of Ingredients

1 can (13-0z.) evaporated skimmed milk
2 T. cornstarch
1 T. liquid sugar substitute
3 0z. low-fat cream cheese, softened
1/2 c. fresh lemon juice
1 tsp. vanilla extract
1 prepared Crumb pie shell (recipe follows)
1 can (12 oz.) unsweetened sour cherries, undrained
2 T. cornstarch
1 T. sugar substitute


Recipe

In a large saucepan over medium heat, heat the milk and cornstarch; stir constantly, but do not boil. Remove from heat, stir in sugar substitute and set aside to cool.

In a small bowl, beat cream cheese until light and fluffy. Add to cooled milk mixture, beat in lemon juice and vanilla. Pour mixture into prepared pie shell and refrigerate 2-3 hours or until firm.

Topping:
Drain cherries over a saucepan, so that only liquid goes into pan. Add cornstarch to cherry liquid and simmer over medium heat until thick and clear. Stir in cherries and sugar substitute, mix well. Spread topping over cheesecake and refrigerate until ready to serve.



One serving (includes pie shell) equals: 200 calories…5 gm fat (2 gm saturated)…12 mg cholesterol…30 gm carbohydrate…1 gm fiber…7 gm protein…213 mg sodium ++++ Exchanges: 2 starch…1 fat