| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fat-free cream cheese |
|
|
Israelis: I used 5% |
|
|
'Symphonia Hachamishit' |
|
|
packs 200 gr each |
| 1/2 |
c |
Sugar |
| 1 |
t |
Vanilla |
| 2 |
|
Egg whites |
| 3 |
oz |
Graham cracker or petit |
|
|
beurre cookie crumbs * |
|
|
Apple juice |
INSTRUCTIONS
2
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
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