Cherry Swirled Cheesecake

Vegetable cooking spray 1/4 cup graham cracker crumbs 1 (21-ounce) can cherry pie filling 1 teaspoon grated orange rind 2 (8-ounce) packages fat free cream cheese (NOT product in tub) 1 (14-ounce) can low fat sweetened condensed milk 4 large egg whites 1 large egg 1/3 cup bottled lemon juice 1 teaspoon vanilla extract 1/2 cup unsifted all-purpose flour

Preheat oven to 300ºF (150ºC). Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan.
In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind; set aside.
In mixer bowl, beat cheese until fluffy. Gradually beat in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour.
Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Reserve remaining puree.
Bake 60 to 65 minutes or until center is set. Cool. Chill.
Serve with remaining puree if desired. Refrigerate leftovers.

Makes 12 servings.

Nutrient Value Per Serving: 240 calories; 11g protein; 2.5g fat; 43 carbohydrate; 30mg cholesterol; 260mg sodium (values are rounded).% of Calories from: protein 18%, total fat 9%, carbohydrate 73%.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.