Lo-Fat Cheesecake

Lo-Fat Cheesecake Ingredients

1 lb Fat-free cream cheese;	2 Egg whites
1/2 c Sugar	3 oz Graham cracker or petit
1 ts Vanilla	Apple juice

Instructions for Lo-Fat Cheesecake

* 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 17 1/2% fat, this one has only 7 1/2 % 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/1/4 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 on May 26, 1998

Main Ingredient: Cream CheeseCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple Juice	Cream Cheese	Egg	Graham Cracker
Sugar	Vanilla

for flavor and categorization

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