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Prep time :
10 min
Ready in :
4 hrs 55 min
Serves :
10 servings
| Nutrition (per serving) |
| Calories |
180 |
|
| Total fat |
2.5 |
g |
| Saturated fat |
1 |
g |
| Cholesterol |
75 |
mg |
| Sodium |
390 |
mg |
| Carbohydrate |
26 |
g |
| Dietary fiber |
1 |
g |
| Sugars |
20 |
g |
| Protein |
12 |
g |
| Vitamin A |
30 |
%DV |
| Vitamin C |
15 |
%DV |
| Calcium |
25 |
%DV |
| Iron |
4 |
%DV |
|
|
Ingredients:
2 HONEY MAID Low Fat Honey Grahams, crushed (about 1/4 cup)
3 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
3/4 cup sugar
1 tsp. lemon zest
1 Tbsp. lemon juice
1/2 tsp. vanilla
3 eggs
1/2 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup raspberries
2 Tbsp. strawberry jelly, melted
Preparation:
Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour into pie plate.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.
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