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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Feature recipe on ABC's The View Ingredients:
cooking spray |
3/4 cup graham cracker crumbs |
2 tablespoons sugar |
2 tablespoons reduced-calorie stick margarine, melted |
2/3 cup sugar |
1/3 cup all-purpose flour |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
1 (8-ounce) block 1/3-less-fat cream cheese (neufchâtel) |
1 (8-ounce) tub fat-free cream cheese |
2 large eggs |
1/2 cup fat-free milk |
1/3 cup fat-free sour cream |
3 large egg whites |
1/4 cup sugar |
1 (20-ounce) can light cherry pie filling |
Directions:
1. Preheat oven to 300°.
2. Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
3. Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.
4. Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
5. Pour into prepared pan. Bake at 300° for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling.
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