| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Cheesecake, Lowfat |
10 |
Servings |
INGREDIENTS
| 3 |
pk |
Cream cheese; fat-free, softened |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 4 |
|
Whole graham crackers; lowfat, crushed |
| 5 |
ts |
Sugar |
|
|
Cooking oil spray |
INSTRUCTIONS
Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until just blended. DO NOT OVERMIX AFTER
ADDING EGGS. Mix graham cracker crumbs with 2 tablespoons sugar. Spray a
9-inch pie plate with cooking spray; sprinkle crumb mixture over bottom and
sides. Pour cream cheese mixture into pie plate. Bake at 325° F. for 45
minutes or until center is almost set. Cool. Refrigerate 3 hours or
overnight. Top with fruit or pie filling if desired.
Notes: Original Kraft recipe called for 3/4 cup of regular graham cracker
crumbs, and didn't include the sugar mixed with the crumbs. The Kraft
version has 164 calories per serving, with 10.6% calories from fat. The
modified version has 168 calories per serving, with 8.5% calories from fat.
Recipe by: Kraft Philadelphia Free (Modified) Posted to EAT-L Digest by Don
& Donna <dmgdjm@DMGDJM.SEANET.COM> on Sep 1, 1997
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