Low-Fat Baked Cheesecake
:
Abbreviations:
T. = Tablespoon t. = Teaspoon C. = Cup
Ingredients:
9-in reduced fat graham cracker crust
2-8 ounce bars Fat Free cream cheese
2 T. flour
1/4 C. skim milk
1/2 C. egg substitute
6 packets Equal
2 t. lemon juice
1 t. vanilla
Preheat oven 350 degrees F. Using mixer on low speed, combine flour and milk. Add cream cheese. Increase speed to medium, add egg sub, Equal, vanilla and lemon juice. Pour into crust. Bake for 40 min or until center is set.
Refrigerate before serving.
2/3 cup sugar
2/3 cup evaporated fat free milk
3 T. unsweetened cocoa
1 T. cornstarch
1/4 C. Kahlua (coffee flavored liqueur)
2 cups sliced bananas, divided
2 T. lemon juice
16 ounce angel food cake, cut into 1 inch cubes
2 (1.4 ounce) English Toffee candy bars, chopped (such as Heath or Skor bars)
3 C. skim milk
3 (3.4 ounce) pkgs. vanilla instant pudding mix (not sugar free)
12 ounce container reduced calorie whipped topping, thawed and divided
Combine sugar, evaporated milk, cocoa and cornstarch in saucepan. Bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes) stirring frequently.
Remove from heat; stir in Kahlua and cool. Combine slices bananas with lemon juice and set aside.
Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 T. for topping and set aside.
Beat 3 cups milk and pudding mix at medium speed until well blended. Stir in cake mixture. Cover; chill 15 minutes. Spoon half of cake mixture into trifle dish or bowl. Arrange 1 cup of bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; ending with whipped topping. Sprinkle with reserved 1 tab. chopped candy bars. Chill on hour.
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