Peanut Butter Banana Cheesecake

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Peanut Butter Banana Cheesecake

Post  Admin on Tue Sep 15, 2009 1:26 pm

Peanut Butter Banana Cheesecake

Prep Time

45 minutes

Ingredients

18 Murray® Sugar Free Chocolate Sandwich Cookies

1 egg white

1 tablespoon vegetable oil

1 package (8 oz.) reduced-fat cream cheese, softened

1 1/4 cups cold fat free milk, divided

1 package (4-serving size) cheesecake flavor fat free, sugar free

instant pudding & pie filling

3 tablespoons sugar free peanut butter*

2 small ripe bananas

1 envelope (1.3 oz.) whipped topping mix

1 tablespoon unsweetened cocoa powder

12 fresh dark sweet cherries (optional)

6 Murray® Sugar Free Chocolate Sandwich Cookies , halved (optional)

Directions

1. Place 18 MURRAY SUGAR FREE Chocolate Sandwich cookies in food

processor bowl. Cover and process until finely crushed. Add egg white

and oil. Cover and process until combined. Press crumb mixture onto

bottoms of twelve 2 1/2-inch muffin cups lined with foil bake cups.

Bake at 375°F about 10 minutes or until set. Cool completely.

2. In medium mixing bowl beat cream cheese on medium speed of

electric mixer until fluffy. Add 3/4 cup of the milk, pudding mix and

peanut butter. Beat about 1 minute or until smooth. Evenly portion

half of the batter into crumb crusts. Slice bananas on top. Evenly

portion remaining batter over bananas. Loosely cover and refrigerate

until serving time.

3. In small mixing bowl beat remaining 1/2 cup milk and topping mix

on low speed of electric mixer until combined. Increase speed to

high. Beat about 4 minutes or until stiff peaks form (tips stand

straight).

4. Sift cocoa powder over 12 serving plates. Remove foil bake cups

from cheesecakes. Place one cheesecake in center of each plate. Pipe

or spoon whipped mixture on top of cheesecakes. Garnish each

cheesecake with cherry and cookie half, if desired. Store in

refrigerator.

*Note: Read ingredient listings to find sugar free peanut butter. It

is often labeled as natural.

Servings: 12

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