Ingredients Jump to Instructions ↓

  1. 12 ea Reduced fat vanilla wafers

  2. 3 pk (8-oz.) Philadelphia fat

  3. -free cream cheese -- softened 3/4 c Sugar

  4. 1 t Vanilla

  5. 3 ea Eggs

  6. 1 c Assorted cut-up fruit or -reduced calorie cherry pie -filling

  7. 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. DO NOT OVERBEAT AFTER ADDING EGGS. Pour over wafers, filling each cup. Bake at

  8. 325 degrees F. for 30 minutes. Cool before removing from pan. Refrigerate several hours or overnight. Top with fruit just before serving.

  9. 12 servings. Variations: Lemon: Stir

  10. 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel into batter. Pumpkin: Mix

  11. 3/4 cup canned pumpkin,

  12. 3/4 tsp. ground cinnamon and dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit. Cherry: Omit fruit. Top with

  13. 1 can (20 oz.) reduced calories cherry pie filling before serving. Quick Crust: Substitute

  14. 1 (9 oz.) ready-to-use graham cracker crumb crust (extra serving size) for crumbs. Makes

  15. 10 servings. (Adds 6g fat per serving.) Honey Crunch: Omit sugar. Mix

  16. 1/2 cup honey in with cream cheese. Omit fruit. Top with

  17. 3/4 cup lowfat granola ceereal; drizzle with

  18. 1 Tbsp. honey before serving.


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