Yield: 1 Servings
|3 packs||(8 ounces each) fat-free cream cheese; (not whipped)|
|1½ teaspoon||Vanilla extract|
|¼ cup||Liquid egg substitute|
|½ teaspoon||Grated lemon zest|
|1½ teaspoon||Fresh lemon juice|
|\N \N||Nonstick butter-flavored cooking spray|
|⅓ cup||Low-fat graham-cracker crumbs; (about 4 whole creackers)|
|\N \N||Mixed fresh berries; for garnish (optional|
1. Preheat oven to 325 F. 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.
2. Coat base and sides or 8-inch springform pan or 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.
3. Bake 45 minutes or until center is almost set. (If done in 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, of desired.
Recipe by: Richard Simmons Farewell to Fat Cookbook Posted to TNT Recipes Digest by Cody Jones <jonesc@...> on Mar 25, 1998