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Cherry Berry Cheesecake Cobbler Recipe


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     Cherry Berry Cheesecake Cobbler

Category   Desserts - Breads
Sub Category   Low-fat

16 ounces light or fat-free cream cheese
1/2 cup sugar
2 tsp vanilla extract
1 large egg
2 egg whites, or 1/4 cup egg substitute
1 can (20 oz.) light or regular cherry pie filling
2 cups fresh or frozen blueberries
1 yellow cake mix
1/2 cup low-fat lemon or vanilla yogurt
Canola cooking spray

Preheat oven to 325F. Coat a 9x13-inch baking dish with canola cooking spray.
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.
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.
In the same 8 cup measure, blend the cake mix and yogurt with a fork (mixture will be crumbly). Spread over the fruit and cream cheese and bake for 25 minutes. Let cool, then cover and refrigerate until ready to serve.
Serving Suggestions
Calories - 260, Fat - 7.5 g, Carbohydrates - 43 g, Protein - 5 g Yield - 18 servings

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