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Fat-free Cheesecake With Berries

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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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