Southern Peanut Butter Cheesecake
Low fat, low sat. fat, low chol.
1/2 c. low fat graham cracker crumbs
8 oz. light cream cheese, cut into cubes
8 oz. fat free cream cheese, cut into cubes
1/2 c. fat free sour cream
1/2 c. fat free ricotta (or low fat cottage cheese)
1/3 c. peanut butter
1/2 c. firmly packed dark brown sugar
2 tsp. vanilla extract
6 egg white or 3/4 c. egg substitute
Coat a 9 inch spring form pan with cooking s
.
Sprinkle graham cracker crumbs evenly over the
bottom of pan. Set aside. Process the cream cheese, sour cream,
and ricotta cheese in a processor until smooth. Add the peanut butter
and mix. Slowly add the sugar and vanilla extract. Slowly pour
the
eggs through the food chute with the processor runing.Bleand until
combined. Spoon the mixture ove the graham cracker crumbs.
Bake in a 300F oven for 50 minutes. Center will be soft, but will
firm when chilled. Turn the oven off and leave the cheese cake in
the oven for 30 more minutes. Remove from ove4n; let
to room
temp. on a wire rack. Cover and chill 8 hours.
Serve with asst. frest berries.
10 servings
Per servings: 140 cal., 13 g protein, 4.5 g total fat
(2 g sat. fat) 14 g. carb., 0 dietary fiber, 10 mg chol, 240 mg sodium.
Dalil value: 14% folic acid, 15% vit. A, 20 % calicum , 4% iron
Food Exchanges: 1/2 milk, 3/4 bread, 3/4 meat, 1/2 fat
Marilyn
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