A "delite-fully" pretty cheesecake
perfect for special occasions.
Cherry Swirled
Cheesecake
- Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese (NOT product in tub)
1 (14-ounce) can low fat sweetened condensed milk
4 large egg whites
1 large egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted all-purpose flour
- Preheat oven to 300ºF.
Spray bottom and sides of 8-inch spring form pan with cooking
spray; sprinkle crumbs on bottom of pan.
- In electric blender or
food processor container, puree cherry pie filling until smooth.
Add orange rind; set aside.
- In mixer bowl, beat cheese
until fluffy. Gradually beat in low fat sweetened condensed milk
until smooth. Add egg whites, egg, bottled lemon juice and vanilla;
mix well. Stir in flour.
- Pour half of batter in
prepared pan. Spoon 1/2 cup cherry puree evenly over batter.
Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree
over batter; with knife or spatula gently swirl. Reserve remaining
puree.
- Bake 60 to 65 minutes
or until center is set. Cool. Chill.
- Serve with remaining puree
if desired. Refrigerate leftovers.
Makes 12 servings.
Nutrient Value Per Serving:
240 calories; 11g protein; 2.5g fat; 43 carbohydrate; 30mg cholesterol;
260mg sodium (values are rounded).% of Calories from: protein
18%, total fat 9%, carbohydrate 73%.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
