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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, December 19, 2014

Cranberry Cheesecake

Sometimes.......you just have to forget about the P+ value of something because you NEED to have this! Even though I used lighter ingredients, I just didn't want to know! Make this.....taste this.....and you'll understand why!

CRANBERRY CHEESECAKE
Makes 16 Pieces


CRUST:
2 cups reduced fat graham cracker crumbs
1/3 cup light butter, melted

TOPPING:
1 bag (12 ounces) fresh cranberries
2/3 cup Splenda granulated
1/3 cup water

FILLING:
4 packages (8 ounces) Neufchatel cream cheese
1 cup Splenda granulated
½ tsp lemon extract
1 tsp vanilla
1 ¼ cup fat-free egg substitute


Preheat oven to 325°. Spray a 9” springform pan and place on a double thickness of heavy-duty aluminum foil. Wrap foil around the pan. Place on a baking sheet; set aside.


In a small bowl, mix the graham cracker crumbs and butter and then press in the bottom of the pan. Bake 10 minutes. Cool on a wire rack.


While the crust is cooking, place the topping ingredients in a medium saucepan. Cook uncovered over medium heat until the berries start popping, @15 minutes. Remove from heat and set aside.


For the filling, put all the ingredients EXCEPT the egg substitute in a large mixing bowl and beat until smooth. Gradually add the egg substitute until just blended.

 

Pour the filling into the pan. Take @1/4 cup of the topping and swirl it into/onto the filling using a knife.



Place the pan into a large baking dish; add 1” of water (to keep the cake from cracking). Bake @75 minutes or until the center is set and jiggles slightly. Remove pan from water and cool on a wire rack for 10 minutes. Loosen the sides of the cake using a knife and remove the foil. Cool 1 hour more. Pour remaining topping over the cheesecake and spread.




Put the cake in the refrigerator and when completely cooled, cover.


MY SPIN: I didn't even want to think about the P+ value of this, considering it has 4 packages of cream cheese!



Later!
Loving Life!
Jan

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