Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 3-8 oz. packages fat-free cream cheese (not whipped)
- 3/4 cup sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup liquid egg substitute
- 1/2 teaspoon grated lemon zest
- 1-1/2 teaspoons fresh lemon juice
- non-stick butter-flavored cooking spray
- 1/3 cup low-fat graham cracker crumbs (about 4 crackers)
- mixed fresh berries, for garnish (optional)
Makes: 10 servings
From: Richard Simmons "Farewell to Fat" cookbook
Nutrition Analysis per serving:
calories: 163
fat: 1 gram
sodium: 388 mg.
Preheat oven to 325 degrees.
In large mixing bowl, using electric mixer, beat together cream cheese, sugar, and vanilla until well blended. Add egg substitute, lemon zest, and lemon juice. Beat just enough to blend, no more.
Coat base and sides of 8-inch spring-form pan OR a 9-inch pie plate, with cooking spray. Add graham cracker crumbs and shake pan so crumbs cling to bottom and sides. Shake excess crumbs into small bowl. Pour cream cheese mixture into prepared pan. Dust top lightly with some of the remaining crumbs.
Bake 45 minutes or until center is almost set. (if done in a pie plate, cake will rise and fall, with some cracking around outside edge - this is fine). Transfer pan or plate to wire rack. Cool. Refrigerate at least 3 hours before serving.
Garnish with mixed berries (is desired).
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