WW-Double-Vanilla Cheesecakes with Raspberry Sauce
Points: 4 PREP 25 MIN COOK 40 MIN SERVES 6
6 reduced-fat vanilla wafer cookies
1 Tbsp. minced crystaLLized ginger
1 vanilla bean, split
2 (8-oz.) packages fat-free cream cheese, softened
1 (8-oz.) container fat-free sour cream, at room temperature
1/3 c. sugar
1/3 c. fat-free egg substitute
2 tsp. vaniLLa extract
1 (10-oz.) package frozen raspberries in light syrup, thawed
Preheat the oven to 325°F. Place a wafer cookie on the bottom of each of 6
(6-oz.) custard cups or ramekins. Sprinkle Y2 tsp. of the ginger around each
cookie. Place the cups in a 9 x 13-inch baking dish.
Scrape the seeds from the vanilla bean with a small knife (reserve the bean for
another use). With an electric mixer on medium speed, beat the cream cheese,
sour cream, sugar, egg substitute, vanilla seeds, and 1 1/2 tsp. of the vanilla
extract until very smooth. Pour the batter evenly into the cups. Place the
baking dish in the oven, then carefully add boiling water to the baking dish
filling it halfway up the sides of the cups. Bake just until the centers are
set, about 40 minutes. Cool the cakes in the water bath on a rack 30 minutes.
Remove the cakes from the water bath and coolon the rack to room temperature,
about 25 minutes.
Meanwhile, to make the sauce, puree the raspberries in a blender. Strain
through a sieve into a small bowl; discard the solids. Stir in the remaining
1/2 tsp. of vanilla extract. Serve with the cheesecakes.
PER SERVING (1 CHEESECAKE WITH 2 TBSP, SAUCE): 224 CAL, 1 G FAT, 1 G SATFAT, a
G TRANS FAT, 9 MG CHOl, 508 MG SOD, 39 G CARB, 2 G FIB, 14 G PROT, 200 MG CALC.
POi{'JTS Serve these creamy cheesecakes with fat-free fudge topping instead of
the raspberry sauce (2 Tbsp. for each serving will increase the POINTS value by
2).
Weight Watchers Magazine Jan/Feb 2008
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