CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Desserts |
24 |
Servings |
INGREDIENTS
1 1/2 |
c |
Unbleached flour |
2/3 |
c |
Powdered sugar, sifted |
1/4 |
t |
Salt |
3/4 |
c |
Margarine, cold |
1 |
|
Fat-free cream cheese, 8 |
|
|
Oz) softened, Oz softened |
2/3 |
c |
Granulated sugar |
3 |
|
Egg whites, whipped |
1/3 |
c |
Lemon juice, at room |
|
|
Temperature |
1/2 |
t |
Vanilla |
|
|
Glaze |
2 1/2 |
c |
Powdered sugar, sifted |
1/2 |
t |
Vanilla |
1 |
T |
Skim milk, at room |
|
|
Temperature |
4 |
T |
Lemon juice, at room |
|
|
Temperature |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and
flour. In a mixing bowl, combine flour, 2/3 cup powdered sugar, and
salt. Use a pastry blender to cut in margarine until mixture
resembles coarse crumbs. Press firmly over bottom of prepared pan.
Bake 15 minutes. Cool 10 minutes before topping with cheese mixture.
To prepare filling, combine cream cheese, 2/3 granulated sugar, egg
whites, milk, lemon juice and vanilla in another mixing bowl. Pour
over baked crust. Bake for 22 to 28 minutes or until firm. Meanwhile,
to prepare glaze, combine 2 1/2 cups powdered sugar, vanilla, and
milk. Add enough lemon juice to make a thick smooth glaze. Pour
glaze over cheesecake base; smooth surface. Cover and refrigerate
overnight before cutting. Recipe By : The Joy Of Cookies From
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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