| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Graham cracker pie crust |
| 1 |
pk |
(8 oz) cream cheese |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Vanilla ext. |
| 1 |
tb |
Lemon juice |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla ext. |
INSTRUCTIONS
FILLING
TOPPING
Here is a cheese cake recipe that works well using low fat or fat free
products. Use a low fat or fat free cream cheese, sour cream, pie crust,
and egg beaters. It will be fine. I have played with this recipe for years
and find that it does not taste different after reducing the calories and
fat grams. I guess you break even after the cheese kugels and other Shavuos
rich dairy foods:) - Deena
Take out cream cheese for a couple of hours before to soften. Mix filling
ingredients together. It will be a bit lumpy. Pour into pie crust and bake
in a 325 deg. oven for 30 - 40 minutes. Mix topping ingredients together.
Put on top of pie. Bake for ten more minutes. Chill several hours before
serving.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Apr
21, 1998
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