10 servings
Crust:
1 c low-fat graham cracker crumbs
2 tbsps granulated sugar
2 tbsps reduced fat margarine, melted
Filling:
32 ozs fat-free cream cheese, softened
1 c granulated sugar
1 tsp lemon juice, bottled
1 c egg whites, slightly beaten
Topping:
21 ozs cherry pie filling
Prepare a heart-shaped pan with cooking spray; set aside. To
prepare crust, combine crumbs, two tablespoons sugar, and
margarine in a mixing bowl. Mix well. Press into bottom of
prepared pan. Chill one hour, or until firm. Preheat oven to
350. Meanwhile, to prepare filling, combine cream cheese,
remaining sugar, lemon juice, and egg whites. Mix well. Pour
mixture over top crumb mixture in pan. Place the pan in a larger
pan. Pour enough water to come one inch up the sides of heart
pan. Bake for one hour and ten minutes. Remove heart pan from
water bath to a cooling rack. When cool run a small knife around
edges of cake. Cover top with wax paper. Place wire rack over
the top of cake; carefully invert pan and rack. Carefully,
remove pan. Place serving plate, upside down, over the crumb
bottom of cake; invert the plate, cake, and rack. Remove rack
and wax paper. Cover and refrigerate until chilled. Spread pie
filling over top and serve.
Posted by Karen
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