- Heat oven to 350ºF. Grease 9-inch pie plate.
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender.
Cover and blend on high speed 15 seconds. Add cream cheese. Blend
2 minutes longer. Pour into pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out
clean; cool. Refrigerate until ready to serve.
- If desired (you desire it--trust me), make topping and spread over
top of completely cooled cheesecake. Stir together topping ingredients.
Serve with fruit.
- Cover and refrigerate any remaining cheesecake.
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Leigh-Anne's Impossibly Low(er)-Fat Cheesecake
Recipe
Redux
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Cheesecake:
3/4 cup low-fat (or skim) milk
2 teaspoons vanilla
1/2 cup egg substitute (such as Better-n-Eggs)
or egg replacer for 2 "eggs"
1 cup sugar
1/2 cup Bisquick® Baking & Pancake Mix Reduced Fat
2 packages (8 oz each) 1/3 less fat cream cheese, softened
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Topping:
1 cup fat free sour cream
(or plain non-fat yogurt)
2 tbsps sugar
2 tsps vanilla
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- Heat oven to 350ºF. Grease 9-inch pie plate with non-fat cooking
spray.
- Beat reduced fat cream cheese on medium for a minute or two to cream
and fluff (helps with texture difference between regular and light
cream cheese).
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender.
Blend on high speed 15 seconds. Blend 2 minutes longer. Pour into
pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out
clean (do not overbake); cool. Refrigerate until ready to serve.
- If desired, make topping and spread over top of completely cooled
cheesecake. Stir together topping ingredients. Serve with fruit.
- Cover and refrigerate any remaining cheesecake...riiiiiight, like
there'll be any left!
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Bisquick
from Betty Crocker
®Reg. T.M. of General Mills, Inc.
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DISCLAIMER: This is a not-for-profit website
and these recipes appear as a courtesy to my veg*n friends around
the world. No copyright infringement is intended. At the request of
the copyright holder(s), the recipe(s) will be promptly removed.
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