| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 2 |
T |
Nutrasweet, or equivalent |
|
|
in another brand |
| 3 |
T |
1/3 less fat margarine |
|
|
melted |
| 20 |
oz |
Fat-free cream cheese |
| 1 |
c |
Sugar |
| 2 |
t |
Grated lemon peel |
| 6 |
oz |
Egg substitute |
| 1/4 |
t |
Vanilla extract |
| 1 |
|
Jar, 10 ounce spreadable |
|
|
fruit |
| 2 |
qt |
Fresh strawberries |
INSTRUCTIONS
Source: Newspaper (never wrote the name) Preheat oven to 350 degrees
F. For the crust: Mix all ingredients and press into bottom of a 9
inch spring form pan. Bake for 10 minutes. Cool slightly. Reduce oven
temperature to 300 degrees. For the filling: Mix cream cheese on high
speed until fluffy. Gradually add the sugar, beating constantly. Add
lemon peel and vanilla. Stir in egg substitute, 1/3 at a time. Pour
over graham cracker crust. Bake for one hour. Let cool to room
temperature. Distribute spreadable fruit on top of the finished cake.
Place strawberries topside down on top of the fruit spread.
Refrigerate. Posted to JEWISH-FOOD digest by wass18skw@juno.com
(george l wasser) on Aug 14, 1998, converted by MM_Buster v2.0l.
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