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Instructions |
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Preheat oven to 325°F. Coat a 9x13-inch baking dish with canola cooking spray.
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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.
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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.
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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.
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| Serving
Suggestions |
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Calories - 260, Fat - 7.5 g, Carbohydrates - 43 g, Protein - 5 g Yield - 18 servings
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Originally Submitted
10/15/2014
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