| 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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