Lite Cream Cheese Dessert Food

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

QUICK CREAM CHEESE DESSERT

Steps:

• With mixer beat cream cheese and powdered sugar.
• Fold in cool whip.
• Layer this mixture in dessert glasses with pie filling or sliced fruit.
• Chill while you cook dinner.

20 EASY WHIPPED CREAM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a whipped cream treat in 30 minutes or less!

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

LITE CHEESECAKE

Steps:

• Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside
• In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.

LITE CREAM CHEESE DESSERT

Steps:

• In small mixing bowl combine pudding mix and milk.
• beat on low to blend add cream cheese, flavoring and rum Increase speed; beat til smooth and thickened.
• Put into individual serving dishes, garnish with toasted coconut.
• Refrigerate.

LIGHT TIRAMISU

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

CHERRY CREAM CHEESE DESSERT

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice, and vanilla. Lightly swirl pie filling into cream cheese mixture. Spoon into serving dishes. Cover and chill. Garnish with almonds. Prep time includes refrigeration time.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LIGHT CREAM-CHEESE ICING

Steps:

• With an electric mixer, beat cream cheese and confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese.)

LIGHT CHERRY CREAM CHEESE PIE

Steps:

• Beat softened cream cheese until smooth.
• Beat in the vanilla extract, then the condensed milk and the lemon juice., blending well after each addition.
• Pour into a prepared pie shell.
• Chill for 3 hours, until firm.
• Top with light cherry pie filling. Chill until serving time.