STRAWBERRY SWIRL CHEESECAKE
Makes 8 Servings
1 Serving = 5 PointsPlus®
2 tsp vanilla
½ cup fat-free egg substitute
¾ cup Splenda granulated
¼ cup Original Bisquick mix
2 packages Neufchatel cream cheese, softened, cut into 16 pieces
1 cup fresh strawberries, hulled and washed
2 TBSP Splenda granulated
Preheat oven to 325º. Lightly spray the bottom only of a 9” glass pie plate. Set aside.
In a blender, place the milk, vanilla, egg substitute, ¾ cup Splenda and Bisquick. Cover and blend on high for @15 seconds.
Add cream cheese. Cover and blend for 2 minutes.
Pour into pie plate.
In same blender, place ½ cup strawberries and 2 TBSP Splenda. Cover and blend on high for 15 – 20 seconds until smooth.
Drop by teaspoonfuls on top of the cream cheese mixture. With a toothpick, swirl strawberry sauce.
Bake 28 – 32 minutes or until about 2: of the edge of the pie is set and the center is still soft and slightly wiggly. Cool completely at room temp and then in the refrigerate at least 4 hours before serving.
MY SPIN: This can be served 'as is' or garnished with other strawberries and fat-free whipped topping.
|My piece, 'as is' because I ate the rest of the strawberries!!!|
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. ***