Extra Light Cheese Cake with Berries
8 Hill Country Fare Graham Crackers, crushed
2 1/2 Tbsp. H-E-B Extra Light Olve Oil
1/4 c. Hill Country Fare 0 Calorie Sweetener
2 pkg. (8 oz.) H-E-B Fat Free Cream Cheese
1 c. Hill Country Fare 0 Calorie Sweetener
1 1/4 c. H-E-B Real Egg
1 container (16 oz.) Fat Free Sour Cream
1/2 c. H-E-B Fat Free Mootopia Milk
1 1/2 tsp. lemon extract
2 c. H-E-B Frozen Blueberries, thawed
Heat oven to 275°F. Trim so that cake can be removed easily for cutting.
Combine the crushed Graham cracker crumbs, olive oil and 0 calorie sweetener in a food pro
cessor bowl and process for 30 seconds to a crunchy texture. Press the graham crust mixtur
e in the bottom of the prepared pan.
Combine fat free cream cheese and sweetener in a food processor bowl and process for 30 se
conds. Add Real Egg, fat free sour cream, MooTopia milk and vanilla and process for 1 minu
te or until the batter is smooth.
Pour batter into prepared cheesecake pan and bake for 65 minutes (center will jiggle). Tu
rn off oven, open door slightly and let cheesecake cool in oven. Allow the cheese cake to
cool, cover with plastic wrap and refrigerate until ready to serve. Cut the cheese cake
into 16 slices.
Cut the chilled cheese cake into 16 portions and top each with 2 Tablespoons thawed berrie
Calories: 130, Cholesterol: 10mg, Sodium: 220mg, Carbohydrates: 16g, Dietary Fiber: 1g, S