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Cherry Berry Cheesecake Cobbler

Cherry Berry Cheesecake Cobbler
This Recipe Is:

WebMD Recipe

  • 16 ounces
    light or fat-free cream cheese
  • 1/2 cup
  • 2 teaspoons
    vanilla extract
  • 1 large
  • egg whites, or 1/4 cup egg substitute
  • 1 can
    light or regular cherry pie filling (20 ounces)
  • 2 cups
    fresh or frozen blueberries
  • 1 package
    yellow cake mix (about 4 cups)
  • 1/2 cup
    low-fat lemon or vanilla yogurt
  1. Preheat oven to 325°F. Coat a 9x13-inch baking dish with canola cooking spray.
  2. Mix cream cheese, vanilla, and sugar in mixer bowl on medium speed until smooth. Add the egg and egg whites (or egg substitute) and blend well. Pour into prepared baking dish.
  3. In an 8 cup measure or similar, gently stir the blueberries into the cherry pie filling. Spread the fruit topping evenly over the cream cheese mixture in baking dish.
  4. In same 8 cup measure, blend cake mix and yogurt with a fork (mixture will be crumbly). Spread over the fruit and cream cheese and bake for about 25 minutes. Let cool, then cover and refrigerate until ready to serve.
Nutritional Information

Makes: 18 servings
  • Calories260
  • Protein5 g
  • Carbohydrates43 g
    • Dietary fiber1 g
  • Fat7.5 g
    • Saturated fat3.3 g
  • Cholesterol23 mg
  • Sodium328 mg
  • Calories from Fat26%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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