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Low-Fat Cherry Cheesecake

Crust (see note):
1 1/2 cups fat-free graham cracker crumbs
2 tablespoons sugar
2 tablespoons liquid egg substitute

15 ounces nonfat ricotta cheese
12 ounces nonfat cream cheese
1/3 cup all-purpose flour
3/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice

1 1/2 cups canned light cherry pie or blueberry filling

Place the cracker crumbs, sugar and egg substitute in a mixing bowl. Blend until mixture is moist and crumbly. Coat a 9-inch springform pan with nonstick cooking spray. Use the back of a spoon to press the crumbs over the bottom of the pan and 1/2 up the sides. Dip the spoon in sugar to prevent sticking. Bake the crust in 350-degree oven for 8 to 10 minutes. Cool the crust to room temperature.

Place all of the filling ingredients in a food processor, and process until smooth. Pour the filling into the crust, and bake in a 325-degree oven for 55 to 60 minutes or until the center feels firm when lightly touched. Turn the oven off, and let the cake cool in the oven with the door ajar for 1 hour.

Remove from oven and cool another hour at room temperature. Remove from pan to serving plate. Spread fruit filling over the top of the cooled cake. Refrigerate 6 hours or overnight. Cut into wedges.

Tester's notes: Save time and substitute a prepared crust that has 3 grams or less of fat. (Keebler's Lite crust has 2.5 grams of fat). Our kids couldn't believe this was "Ornished."

"The Cooking Cardiologist (Revised 2nd Edition),"
by Richard Collins

Sunday, May 07, 2000

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