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PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake

PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake recipe
photo by:kraft
Do you need an excuse for cheesecake? How about this: The fresh berries that top this low-fat dessert are a good source of vitamin C. And did we mention it’s delicious?
time
prep:
10 min
total:
4 hr 55 min
servings
total:
10 servings
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posted:
6/26/2005
Nobody could tell I used lower fat cheese. I was delicious and sinful.
posted:
3/30/2005
Another hit for Easter dessert. I cannot believe it's low fat. I did substitute a frozen berry mix for fresh fruit. It traveled better that way. A little disappointed with the crust. I think there should be an additional ingredient to keep the crust together because it stayed on the bottom of the pie pan when served.
posted:
3/29/2005
I love cheesecake! It was nice to be able to enjoy it without all the fat and calories. I made this for Easter and my family couldn't believe it was low fat. I used one reduced fat, and two fat free cream cheeses.
posted:
3/28/2005
Easy to make--tastes delicious. Made it for Easter dessert, everyone loved it. Would like to try making it with a sugar substitute.
posted:
3/27/2005
If you want cheesecake, splurge and make the real thing. This was dry and really not even worth the time to make it. The lemon tried to help the flavor, but it just wasn't enough. Don't bother with this one at all!
posted:
3/15/2004
quick, easy, good
posted:
6/30/2003
I absolutely love cheesecake, so this was a great recipe for me. I changed the recipe slightly, instead of using sugar, I used a zero calorie sugar substitute, such as Equal, or Aspartame Sweetener.
posted:
10/21/2002
This recipe seems very easy to prepare. Fresh fruit served with cheesecake is always light, not so filling, but refreshing. I would enjoy eating this!!
posted:
2/19/2002
As a novice, I found that I could make this pie with very little trouble and enjoyed it very much.
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