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How to Make Flan
Peruvian Arroz con Pollo
Creamy Vanilla-Caramel Cheesecake
creamy vanilla-caramel cheesecake
thin chocolate wafer cookies (from 9-oz package), crushed (1/2 cup)
packages (8 oz each) reduced-fat cream cheese (Neufchâtel) , softened
egg whites or 1/2 cup fat-free egg product
cups vanilla low-fat yogurt
tablespoons Gold Medal™ all-purpose flour
cup fat-free caramel topping
Pecan halves, if desired
Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in refrigerator.
If you really love dessert, eat it as a snack between meals so you don't exceed your Carbohydrate Choices for a meal.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2009 © and ®/™ of General Mills
© 2020 ®/TM General Mills All Rights Reserved
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