Low Carb Cakes Recipes

Ingredients:

12 each reduced fat vanilla wafers
3 package (8-oz.) philadelphia fat free cream, cheese, softene
3/4 cup sugar
1 tsp vanilla
3 each eggs
1 cup assorted cut-up fruit or reduced ca, lorie cherry pi

Instructions:

Place wafers, flat side down, on bottom of each of 12 paper-lined
muffin cups.

Beat cream cheese, sugar and vanilla with electric mixer on medium
speed until well blended. Add eggs; mix just until blended. DO NOT
OVERBEAT AFTER ADDING EGGS.

Pour over wafers, filling each cup.

Bake at 325 degrees F. for 30 minutes. Cool before removing from pan.
Refrigerate several hours or overnight. Top with fruit just before
serving. 12 servings.

Variations:

Lemon: Stir 1 Tbsp. fresh lemon juice and 3/4 tsp. grated lemon peel
into batter.

Pumpkin: Mix 3/4 cup canned pumpkin, 3/4 tsp. ground cinnamon and
dash EACH ground cloves and nutmeg in with cream cheese. Omit fruit.

Cherry: Omit fruit. Top with 1 can (20 oz.) reduced calories cherry
pie filling before serving.

Quick Crust: Substitute 1 (9 oz.) ready-to-use graham cracker crumb
crust (extra serving size) for crumbs. Makes 10 servings. (Adds 6g
fat per serving.)

Honey Crunch: Omit sugar. Mix 1/2 cup honey in with cream cheese.
Omit fruit. Top with 3/4 cup lowfat granola ceereal; drizzle with 1
Tbsp. honey before serving.

Servings: 12