Cheesecake Strudel Pie

Cheesecake Strudel Pie

Makes 8 servings

16 ounces light cream cheese
1/3 cup Splenda
1 teaspoon vanilla extract
1 egg
1 teaspoon lemon peel
6 sheets phyllo pastry
1 cup light sour cream
3 tablespoons brown sugar substitute
1 tablespoon lemon juice
24 strawberries, sliced or whole

Preheat oven to 350 degrees F. Lightly coat a deep 9" pie plate with cooking spray.

TO MAKE THE PHYLLO CRUST: Cut each phyllo sheet in half to make 12 squares. Using two sheets at a time; lay first 2 sheets in the coated pan and spray with cooking spray. Lay the next two sheets opposite from the first. Spray with cooking spray. Repeat with remaining layers, resulting in edges that hang over the same length all around the pie plate. Spray edges well and then crinkle onto pie plate edge to form an attractive rim.

Beat cream cheese, Splenda®, and vanilla until smooth. Beat in egg and lemon peel. Pour into the phyllo crust. Bake for 30 minutes.

Mix the sour cream, brown sugar, and lemon juice and pour on cheesecake. Return to oven and bake for 5 minutes. Allow to cool on rack.

When pie is completely cool, top with fresh strawberries.

Nutritional Analysis Per Serving:
24g Carbohydrate
10g Protein
13g Fat
266 cal

Exchanges:
2 Starch
1/2 Fruit
1 Lean meat
2 Fat