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Low Fat No Bake Butterscotch and Cream Cheesecake
CRUST
2 cup low-fat graham cracker crumbs
1/4 cup fat-free Promise Ultra margarine, melted
3 tablespoon granulated sugar
FILLING
16 ozs fat-free cream cheese, softened
3/4 cup granulated sugar
1/2 cup Cool Whip(r) Free, thawed
1/4 cup fat-free plain yogurt
1/4 cup fat-free sour cream
1 tsp pure vanilla extract
1/2 tsp lemon juice, bottled
1 tablespoon unflavored gelatin
1 tablespoon water
1/4 cup fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 8" pie pan. Chill one hour, or until firm.
To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set.
Makes 8 servings.
252 Calories; 1g Fat (3% calories from fat); 9g Protein; 50g Carbohydrate; 11mg Cholesterol; 419mg Sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
