Summer cheesecake

Yield: 8 Servings

Measure Ingredient
24 ounces Nonfat cream cheese (bar type) at room temperature
½ cup Sugar
½ teaspoon Vanilla extract
½ teaspoon Almond extract
¾ cup Egg substitute (equal to 3 eggs)
2 tablespoons Packaged cornflake crumbs (optional)
2 cups Fresh fruit; sliced

From: Judy Ann Cooley <jcooley@...> Date: Mon, 24 Jun 1996 18:55:19 -0400 (EDT) Just got my new healthy living and here is a receipe in it from Quick & Healthy:

Preheat overn to 325 degrees. In large bowl, combine cream cheese, sugar, vanilla, and almond extract. Using an electric mixer, beat at high speed until blended. On low speed, beat in the egg substitute. Increase speed to high and continue to beat until well blended.

Spray a 9" pie pan with nonstick cooking spray. Add cornflakes crumbs (optional) to pan and shake lightly to coat bottom and sides. Pour in cream cheese mixture. Bake for 45 minutes - or until center is set, but not firm. Cool on wire rack. Chill in refrigerator several hours - then arrange fresh fruit (e.g., kiwi, blueberries, strawberries) on top before serving.

(Canned reduced-calorie cherry pie filling can be substituted for fresh fruit.) Serves 12. Per serving: 94 calories and 0 grams of fat.




From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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