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Nutrition Facts
Serving Size 113 g
(Approx. 16 Servings)
Amount Per Serving
Calories 140 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 310 mg 13%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 9 g
Vitamin A 6% Iron 2%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cheesecake with Berries
Prep Time
15 minutes
Cook Time
2 h 5 m
Total Time
2 h 20 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

8 honey graham crackers, crushed
2 1/2 Tbsp extra virgin olive oil
1 1/4 cup(s) 0 Calorie Sweetener, divided
16 Oz fat free cream cheese
1 1/4 cup(s) H-E-B Real Egg
1 Oz fat free sour cream
1/2 cup(s) H-E-B Fat Free Mootopia Milk
1 1/2 Tsp Adams Pure Lemon Extract
2 cup(s) H-E-B Frozen Blueberries, thawed
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Instructions

1
Heat oven to 275°F.
2
Combine crushed graham crackers, olive oil and 1/4 cup sweetener in a food processor bowl. Process 30 seconds to a crunchy texture.
3
Press mixture into a glass pie pan. Set aside.
4
Combine cream cheese and remaining sweetener in a food processor bowl and process 30 seconds.
5
Add egg, sour cream, milk and lemon extract. Process 1 minute or until batter is smooth.
6
Pour into prepared cheesecake pan and bake 65 minutes (center will jiggle). Turn off oven, open door slightly and let cheesecake cool in oven.
7
Remove cheesecake from oven and allow to chill in refrigerator 1 hour.
8
Cut the chilled cheese cake into 16 slices, and top each with 2 tablespoons berries.

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