JAMMED BERRY CHEESECAKE
(Number of Powerfoods: 3)
1 8-OUNCE PACKAGE FAT-FREE CREAM CHEESE
2 8-OUNCE PACKAGES REDUCED-FAT CREAM CHEESE
1 CUP SUGAR
½ CUP SPLENDA
2 TABLESPOONS ALL-PURPOSE FLOUR
1 TEASPOON VANILLA EXTRACT
2 EGGS
2 EGG WHITES
2 CUPS FRESH RASPBERRIES
1 REDUCED-FAT GRAHAM CRACKER CRUST (9-INCH DIAMETER)1. Preheat the oven to 350°F.
2. Dump the cream cheeses, sugar, Splenda, flour, and vanilla in a large bowl. Using an electric
mixer, combine the ingredients. Then add all the eggs and whip until the mixture is smooth.
3. In a medium bowl, crush the raspberries with a fork. Spoon half of the crushed berries into the
cream cheese filling and mix with a spoon. Then spoon the cheesecake mixture into the pie crust. Top
the mixture with the remaining crushed berries and smooth the top with a small baking spatula.
4. Place on a baking sheet and bake for 1 hour, or until a toothpick poked into the center comes out
clean. Let cool out of the oven, then cover and refrigerate for 4 hours before serving.
Makes 16 servings.
Per serving: 140 calories, 7 g protein, 13 g carbohydrates, 7 g fat (4 g saturated), 216 mg sodium,
1.5 g fiber
ABS DIET POWER TIP
Drink mint tea with your dessert. It contains the powerful anti-oxidant hesperidin, which
reduces the inflammation and oxidative stress associated with diabetes by 52 percent,
according to a study at the University of Buffalo.