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We've taken a classic cherry cheesecake and made it over by reducing the sugar, replacing some of the cream cheese with both low-fat cottage cheese and yogurt, substituting Neufchatel cheese for the cream cheese, and substituting egg whites for the some of the whole eggs. These changes will save 220 calories and 17g of total fat, including 9.5g of saturated fat, per serving.
Can't find canned tart cherries? You can use 1 cup thawed frozen sweet cherries instead. Just cook them with 1/4 cup water and the tapioca as directed, omitting the 1 Tbsp. sugar.
Stir 1 Tbsp. Kirsch (cherry brandy) into cherry sauce before refrigerating.
The tart cherry sauce adds the perfect finishing touch to this classic cheesecake. And since it's made with better-for-you products, it can fit into a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband and I are both on diabetic diets. I am not near as concerned with the fat which you eliminated, as I am with the sugar and carbs that is still in this recipe. Why not a nut crust instead of the graham crackers, Splenda instead of the sugar. Tapioca and flour? How about cornstarch instead (takes less to thicken, fewer carbs)? << Thanks for sharing. Those are all good suggestions. With 16g of carbs (or 1 Carb Choice), most people who are counting carbs can fit this into their meal plan. If you’d like, please submit your version of the makeover to the community section of kraftrecipes.com. Thanks, Kraft Kitchens. >>
I changed the sugar to Splenda (1 to 1 measurement). I liked the taste and my (diabetic) husband thought it was quite tasty, as well!