Who doesn’t love cheesecake? Whip up this easy, mouth-watering crowd pleaser and top it with festive blueberries or strawberries from a local vegetable market you find along your route!

1 lb. low fat cream cheese
3 eggs
2/3 cup sugar
1 teaspoon almond extract
Topping (follows)
Slivered almonds, fresh blueberries or fresh strawberries (optional)

Preheat oven to 350°F. Blend together the cream cheese eggs, sugar and almond extract until creamy. Pour the mixture into a greased or nonstick 9" pie pan. Bake for 25 minutes. Remove the pie from the oven after 25 minutes and let cool for 10 minutes. After cooling, pour the topping over the pie, allowing 1/2" around the edge of the pie to remain uncovered. Place in the oven for an additional 10 minutes. Remove from the oven and cool or refrigerate before serving. Garnish the baked pie with slivered almonds, fresh blueberries or fresh strawberries, if desired.

Topping

1 cup low fat sour cream
2 tablespoons sugar
1 1/2 teaspoons vanilla

Mix all ingredients in a small bowl and set aside.
 
Nutrition Tip: For a lower calorie dessert, use nonfat cream cheese and/or substitute the sour cream used in the topping with low fat plain yogurt.
 

~Copyright 2002 by Amy Boyer & Daniella Chace - THE RV COOKBOOK  

Available At Camping World.

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