| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter |
| 1 | c | Graham cracker crumbs |
| 2 | 8 ounce cream cheese | |
| 2/3 | c | Sugar |
| 1/4 | t | Salt |
| 1/3 | c | Milk |
| 2 | T | Lemon juice |
| 4 | Eggs |
INSTRUCTIONS
from: "The Simply Delicious Options Microwave Cookbook" In a 9" round microwave-safe pan, or a glass pie plate. Melt the butter in the pan for 1 minute. Stir the crumbs into the melted butter, and press them evenly in the bottom of the pan. press around edges also. Microwave on high for 1 1/2 minutes. Set crust aside. Microwave the cream cheese on high for 30 second to soften. Beat the cream cheese, sugar and salt together. Blend in the eggs, milk and lemon juice. Microwave the mixture in bowl on high for about 4-7 minutes. Stir the mixture every couple minutes. When its very hot , its finished. Cool the cake, and then refrigerate it for 8 hours. Garnish with you favorite toppings. Now serve a toss salad and you have it made. Katherine Posted to EAT-L Digest 24 Feb 97 by kATHERINE L Smith <[email protected]> on Feb 24, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1256
Calories From Fat: 591
Total Fat: 66.7g
Cholesterol: 872.5mg
Sodium: 911.5mg
Potassium: 437.7mg
Carbohydrates: 140.8g
Fiber: <1g
Sugar: 138.7g
Protein: 28.4g