No Bake Butterscotch & Cream Cheesecake
Adapted from
Healthy Gourmet Cheesecakes
8 servings
| Crust: | 1/4 c fat-free plain yogurt | ||
| 1 1/2 c low-fat graham cracker crumbs | 1/4 c fat-free sour cream | ||
| 1/4 c light margarine, softened | 1 tsp pure vanilla extract | ||
| 3 tbsps granulated sugar | 1/2 tsp bottled lemon juice | ||
| Filling: | 1 tbsp unflavored gelatin | ||
| 16 ozs fat-free cream cheese, softened | 1 tbsp water | ||
| 3/4 c granulated sugar | 1/4 c butterscotch topping | ||
| 1/2 c Cool Whip Free, thawed |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set. Cut into wedges and serve.
| Calories | 360 | %CFF | 10 % | |
| Total Fat | 4 g | Saturated Fat | 0.5 mg | |
| Protein | 10 g | Cholesterol | 0.8 g | |
| Carbohydrates | 46 g | Sodium | 461 mg | |
| Sugars | 47 g | Fiber | 0.8 g | |
|
7.4 WW Points | ||||
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Rated by 1 users (5.0)
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