| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
|
|
Crust—- |
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Granulated sugar |
| 6 |
tb |
Margarine — melted |
| 1 |
ts |
Cinnamon |
|
|
Filling—- |
| 1 |
pk |
Fat-free cream cheese — (8 |
|
|
Oz) softened |
| 2 |
tb |
Margarine — softened |
| 1/2 |
c |
Granulated sugar |
| 1 |
|
Egg white — whipped |
| 2 |
tb |
Unbleached flour |
| 2/3 |
c |
Skim milk — at room |
|
|
Temperature |
| 1/4 |
c |
Lemon juice — at room |
|
|
Temperature |
| 2 |
tb |
Lemon peel — grated |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To
prepare crust, combine crumbs, sugar, margarine, and cinnamon in a mixing
bowl. Spread around prepared pan, gently pressing down. Bake for 10
minutes. Meanwhile, to prepare filling, combine cream cheese, margarine,
sugar, egg white, flour, milk, lemon juice, and lemon peel in a another
mixing bowl. Pour into prepared pie crust. Bake for 40 minutes.
Recipe By : Anita A. Matejka
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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