| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 T Oatmeal |
| 1/4 |
c |
Applesauce |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Cocoa |
| 2 |
tb |
Unbleached Flour |
| 1/4 |
c |
Honey |
| 1 |
tb |
Vanilla |
| 3 |
|
FF (8oz) Cream Cheese |
| 3/4 |
c |
Sugar |
| 3 |
|
Eggs (I used 3/4 cup eggbeaters) |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
CRUST
CHEESE CAKE
I thought I would share this cheese cake I tested out on my coworkers to
see if it was good enough for Thanksgiving.
I used the recipe on the back of Fat Free Philly Cream Cheese for the cake
& the "Oatmeal Fudge Bars" from the fatfree archives for the crust.
Crust: Mix oatmeal & applesauce & let sit for 5 min. Mix in rest of
ingreadiants. Spread in a sprayed baking dish and bake for 10 min @ 325. I
used a 8 x 11 casserol pan. If you just want to make the fudge bars use an
8 x 8 or 9 x 9 pan and bake for 22 min @ 325.
Cheese Cake: Mix Cream Cheese and Sugar together until creamy then add eggs
& vanilla. Don't overbeat after adding eggs. Pour on top of fudge bar crust
& bake for 40 min.
Cool & chill overnight & top with Cherry pie filling.
WARNING this is RICH!!! I test alot of recipes on people I work with
(especially desserts) & never tell them the stuff is fat free. I haven't
ever had any comments that stuff tasted odd. This cake got rave reviews in
the Potluck today & several people asked for the recipe.
Posted to fatfree digest V97 #277 by <tbednarick@aarcorp.com> on Nov 26, 97
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