1/4 c Reduced-fat vanilla
-wafercrumbs
2 Containers; (8-ounce)
-reduced-fat soft cream
-cheese
2/3 c Sugar
1/2 c Egg substitute
2 Egg whites
1 c Light sour cream
1 pk (3-ounce) banana cream
-pudding mix
3 tb Skim milk
1 ts Vanilla extract
2 sm Bananas; sliced
1 ts Lemon juice
3/4 c Reduced-calorie frozen
-whipped topping; thawed
4 Reduced-fat vanilla wafers;
-cut in half
Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with
vegetable cooking spray. Beat cream cheese at medium speed with an electric
mixer until creamy; gradually add sugar, beating well. Add egg substitute
and egg whites, beating until blended. Add sour cream and next 3
ingredients, beating at low speed just until blended. Pour into prepared
pan. Bake at 300 for 50 to 55 minutes. (Center will be soft but will firm
when chilled.) Turn off oven; partially open oven door. Leave cheesecake in
oven 20 minutes. Remove to a wire rack, and run a knife around edge of pan.
Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides
of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
whipped topping around edge, and insert wafer halves into topping. Makes
12 servings.
Notes: The number of fat grams in this recipe is a little high, but our
rich, creamy cheesecake is worth the splurge.
Per serving: Calories 227, Fat 9.7g.
From Southern Living Website
Yields
12 Servings