Graham crackers, finely crushed (about 1-1/3 cups)
6 tbsp SPLENDA® No Calorie Sweetener,
Granulated, divided
3 tbsp margarine, melted
1 (8 oz) bar Fat-Free cream cheese, softened
1-1/2 cups Sugar-Free frozen whipped topping, thawed
1 cup sliced fresh strawberries
3 kiwi (1/2 lb) peeled, sliced
Directions:
1. Preheat oven to 375º F.
2. Mix together the graham cracker crumbs, 2 tbsp of the Splenda and the 3 tbsp margarine until well blended; press onto bottom and up the sides of a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned; cool completely.
3. Beat together the cream cheese and remaining Splenda in a medium size bowl with mixer until well blended. Gently stir in whipped topping; spoon into crust.
Refrigerate 3 hours. Top cheesecake with the fruit before serving.
Yield: 8 Servings
Serving Size: 1/8 of recipe
Weight watchers PointsPlus+ = 5
Nutrition Information:
Calories 190, Carbs 24g, Fiber 2g, Fat 8g, Cholesterol 5mg, Protein 6g, Sodium 330mg,
Sugars 10g, Calcium 15 %DV, Vitamin A 15 %DV, Vitamin C 60 %DV, Iron 4 %DV
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