24 oz Cream cheese
1 c Strawberry pourable fruit
1 ts Vanilla
1/4 ts Salt
4 Eggs
2 ts Vanilla
1 c Sour cream
Strawberries; sliced
3/4 c strawberry fruit spread combined with 1/4 c warm
water may be substituted for the pourable fruit.
Do not use reduced-calorie sour cream.
Preheat oven to 325. Beat softened cream cheese in
large bowl until creamy. Blend in pourable fruit,
vanilla, and salt. Add eggs, one at a time, beating
well after each addition. Pour into greased 9"
springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully
spoon over warm cheesecake. Bake another 10 minutes,
or until just set. Turn oven off; leave cheesecake in
oven, with door closed, 30 minutes. Transfer to wire
rack; loosen cheesecake from rim of pan. Cool
overnight.
Just before serving, garnish with sliced strawberries.
Nutrition information per slice: 379 calories, 8 gm
protein, 18 gm carbohydrate, 31 gm fat, 170 mg
cholesterol, 313 mg sodium, 1 diabetic medium-fat meat
exchange, 5 diabetic fat exchange, 1-1/4 diabetic
fruit exchange
