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Banana Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings (8 wedges) Total Time: 2 hr 40 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1/2 cup plus 2 tablespoons graham cracker crumbs
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 2 tablespoons margarine, melted
  • 4 large bananas, mashed
  • 8 oz nonfat cream cheese
  • 1/2 cup nonfat small curd cottage cheese
  • 1 egg
  • 2 teaspoons vanilla extract (essence)
  • 1/2 teaspoon sweetened cocoa
  • 8 strawberries
  • 8 fresh mint sprigs
make it
1. Preheat an oven to 300 degrees F. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.

2. To make the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and margarine and stir to mix well. Lightly press the mixture into the bottom of the prepared pan.

3. To make the filling, in a food processor with the metal blade or in a blender, combine the bananas, cream cheese, cottage cheese, egg, vanilla, and 1/2 cup sugar and process until smooth.

4. Pour the filling into the crust and bake until the center is set, about 1 hour. Turn off the oven, prop open the oven door and leave the cake in the oven to cool for 15 minutes. Remove the cake from the oven and cool completely in the pan, about 1 hour.

5. To serve, release the cake from the pan, sprinkle the top with the cocoa, slice into 8 wedges and divide among individual dessert plates. Garnish each wedge with a strawberry and mint sprig. Store covered in the refrigerator for up to 4 days.
Notes
Courtesy of Jane Fonda's book, Cooking for Healthy Living, 1996
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