Strawberry Swirl Cheesecake

I had a few strawberries left from the other day that really needed to be used. I made this quick little cheesecake and ate the rest!

STRAWBERRY SWIRL CHEESECAKE

Makes 8 Servings

1 Serving = 5 PointsPlus®

¼ cup fat-free milk
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. ***

Later!

Loving life!
Jan