| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 24 | oz | Philadelphia brand fat free |
| cream cheese Three 8 | ||
| ounce packages | ||
| 3/4 | c | Sugar |
| 1 | t | Vanilla extract |
| 3 | Eggs, Here I use 3 egg | |
| whites and Egg Beaters | ||
| equaling the equivalent | ||
| of | ||
| 2 whole eggs | ||
| 1/3 | c | Graham cracker or cookie |
| crumbs I like to use | ||
| cookie crumbs here | ||
| 2 | c | Fresh berries in season |
| 1/4 | c | Strawberry preserves |
INSTRUCTIONS
In the bowl of an electric mixer blend together the cream cheese, sugar and vanilla until well blended. Add the eggs and mix until just incorporated. DO NOT OVERMIX. Spray the bottom of a 9 inch pie plate with vegetable spray and sprinkle graham crackers on the bottom of the pie plate. Pour in the cream cheese mixture and bake at 325 degrees F. For 45 minutes or until the center is almost set. Cool. Refrigerate at least 4 hours, but overnight is better. Slice strawberries, if using them and top the cake with fruit. In a small saucepan melt the preserves and drizzle over the top of the berries to give them a nice glaze. Source: Kraft Foods Note: I like to use other fresh fruits besides berries. Kiwi is also nice. I put a circle of strawberries around the outside then some sliced kiwi in a circle inside the strawberries and continue with the fruits. Then glaze. Makes a nice presentation. Posted to JEWISH-FOOD digest by BUBBEG <BUBBEG@aol.com> on May 22, 1998
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