Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Fat-free cream cheese; (Israelis: I used 5% 'Symphonia Hachamishit', 2 packs 200 gr each) |
½ cup | Sugar |
1 teaspoon | Vanilla |
2 \N | Egg whites |
3 ounces | Graham cracker or petit beurre cookie crumbs * |
\N \N | Apple juice |
* I used 80 gr, about 3 oz.) of crumbs - more will be a thicker crust but more fat content in cake
As promised here is the 'winner' of my lo-fat cheesecake tryouts; I tried two. Both were great, the other was actually closer to a 'thick 'n' rich' real cheesecake but more fat. That had 17½% fat, this one has only 7 ½ % fat using the ingredients I did; if you use lower-fat items (more easily available outside Israel) you can significantly lower the fat.
Lightly spray (PAM) 8" round pan. Blend crumbs w/¼ c. apple juice. Pat into bottom and on sides of pan. Combine cake ingredients (no need to beat whites sep); pour into shell. Bake for 30 mins in preheated 350o oven.
Chill well - hardens as cools. Keeps for several days, freezes well.
Posted to JEWISH-FOOD digest by Adina Mishkoff <adina@...> on May 26, 1998