Name: Lo-Fat Cheesecake
Ingredients: 1 lb Fat-free cream cheese; (Israelis: I used 5% 'Symphonia Hachamishit', 2 packs 200 gr each); 1/2 c Sugar; 1 ts Vanilla; 2 Egg whites; 3 oz Graham cracker or petit beurre cookie crumbs *; Apple juice

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1	lb	Fat-free cream cheese; (Israelis: I used 5% 'Symphonia Hachamishit', 2 packs 200 gr each)
1/2	c	Sugar
1	ts	Vanilla
2		Egg whites
3	oz	Graham cracker or petit beurre cookie crumbs *
		Apple juice

INSTRUCTIONS

* I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but
more fat content in cake
As promised here is the 'winner' of my lo-fat cheesecake tryouts; I tried
two. Both were great, the other was actually closer to a 'thick 'n' rich'
real cheesecake but more fat. That had 17 1/2% fat, this one has only 7 1/2
% fat using the ingredients I did; if you use lower-fat items (more easily
available outside Israel) you can significantly lower the fat.
Lightly spray (PAM) 8" round pan. Blend crumbs w/1/4 c. apple juice. Pat
into bottom and on sides of pan. Combine cake ingredients (no need to beat
whites sep); pour into shell. Bake for 30 mins in preheated 350o oven.
Chill well - hardens as cools. Keeps for several days, freezes well.
Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@amcha.org> on May 26,
1998

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”