| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 2 |
tb |
Nutrasweet; (or equivalent in another brand) |
| 3 |
tb |
1/3 less fat margarine; melted |
| 20 |
oz |
Fat-free cream cheese |
| 1 |
c |
Sugar |
| 2 |
ts |
Grated lemon peel |
| 6 |
oz |
Egg substitute |
| 1/4 |
ts |
Vanilla extract |
| 1 |
|
Jar; (10 ounce) spreadable fruit |
| 2 |
qt |
Fresh strawberries |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Source: Newspaper (never wrote the name)
1. Preheat oven to 350 degrees F.
2. For the crust: Mix all ingredients and press into bottom of a 9 inch
spring form pan. Bake for 10 minutes. Cool slightly.
3. Reduce oven temperature to 300 degrees.
4. 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.
5. 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.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”