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Ingredientes
- 1/4 c. Reduced-fat vanilla wafercrumbs
- 2 ct , (8-oz) reduced-fat soft cream cheese
- 2/3 c. Sugar
- 1/2 c. Egg substitute
- 2 x Egg whites
- 1 c. Light lowfat sour cream
- 1 pkt (3-oz) banana cream pudding mix
- 3 Tbsp. Skim lowfat milk
- 1 tsp Vanilla extract
- 2 sm Bananas, sliced
- 1 tsp Lemon juice
- 3/4 c. Reduced-calorie frzn whipped topping, thawed
- 4 x Reduced-fat vanilla wafers, cut in half
Direcciones
- 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 till creamy; gradually add in sugar, beating well. Add in egg substitute and egg whites, beating till blended. Add in lowfat sour cream and next 3 ingredients, beating at low speed just till blended. Pour into prepared pan. Bake at 300 for 50 to 55 min. (Center will be soft but will hard when chilled.) Turn off oven; partially open oven door. Leave cheesecake in oven 20 min. Remove to a wire rack, and run a knife around edge of pan.
- Cold in pan on wire rack. Cover cheesecake, and refrigerate8 hrs. Remove sides of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or possibly spoon whipped topping around edge, and insert wafer halves into topping.
- Makes12 servings.
- Notes: The number of fat grams in this recipe is a little high, but our rich, creamy cheesecake is worth the splurge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 58 | 33% |
| Total Fat 6.57g | 8% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 92mg | 4% |
| Potassium 120mg | 3% |
| Total Carbs 26.84g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.43g | 13% |
| Protein 2.83g | 5% |
