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| 1/4 Tasse | Reduced-fat vanilla wafercrumbs |
| 2 | Containers; (8-ounce) reduced-fat soft cream cheese |
| 2/3 Tasse | sugar |
| 1/2 Tasse | Egg substitute |
| 2 | egg whites |
| 1 Tasse | sour cream light |
| 1 Packung | (3-ounce) banana cream pudding mix |
| 3 Esslöffel | skim milk |
| 1 Teelöffel | vanilla extract |
| 2 klein | Bananas sliced |
| 1 Teelöffel | lemon juice |
| 3/4 Tasse | Reduced-calorie frozen whipped topping; thawed |
| 4 | Reduced-fat vanilla wafers; cut in half |
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Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with vegetable cooking spray. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and egg whites, beating until blended. Add sour cream and next 3 ingredients, beating at low speed just until blended. Pour into prepared pan. Bake at 300° for 50 to 55 minutes. (Center will be soft but will firm when chilled.) Turn off oven; partially open oven door. Leave cheesecake in oven 20 minutes. Remove to a wire rack, and run a knife around edge of pan. Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides of pan. Toss banana with lemon juice; arrange on top of cake. Pipe or spoon whipped topping around edge, and insert wafer halves into topping. Makes 12 servings.
rich, creamy cheesecake is worth the splurge.
Per serving: Calories 227, Fat 9.7g.
>From Southern Living Website
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