** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.
2. Press into the bottom and up the sides of a 9-inch pie plate.
3. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.
4. Gradually add 1/2 cup of sugar and the vanilla, blending well.
5. Gently fold the stiffly beaten egg whites into the cream cheese mixture.
6. Pour into the brown sugar pie crust. Bake at 325 degrees F for 25 minutes or until the filling is set.
7. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice.
8. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.
9. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
10. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.
11. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cheese, Corn, Cherry, Food Color, Natural Sweeteners allergies.
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