| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
|
|
Nonstick spray |
| 1/4 |
c |
Graham cracker crumbs |
| 2 |
tb |
Sugar |
| 1 |
c |
Sugar |
| 2 |
pk |
(8-oz) nonfat Philadelphia-brand cream cheese |
| 1 |
|
Container (8-oz) low-fat cream cheese |
| 1 |
|
Egg |
| 4 |
|
Egg whites |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
FILLING
Here is a recipe for my favorite vlf cheesecake. It is from the Susan
Powter cookbook "Come On America, Let's Eat."
Spray pie pan with nostrick spray. To make crust, combine sugar and graham
cracker crumbs. Shake into pie pan, lightly covering sides and leaving a
thick layer of crumbs evenly on the bottom. To make filling, preheat oven
to 350 degrees. Beat sugar and cream cheeses together until creamy. Beat in
remaining ingredients. Pour into pie pan and bake for about 45 minutes
until set.
I omit the whole egg and use 5 egg whites instead. To me it tasted about
the same. I used a food processor to combine the filling ingredients to
make it easier.
I think it tastes best if chilled overnight. it taste great topped with
your favorite pie filling but is not necessasry. Posted to fatfree digest
V97 #039 by viv_park@juno.com on Mar 27, 1997
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