Ready in 3 hours
yummy Another Joanna Lund creation
Preheat oven to 325 degrees. Spray an 8-by-8-inch spring-form pan with butter-flavored cooking spray. In a medium bowl, combine graham crackers crumbs, Sugar Twin, and margarine. Gently press crumbs into prepared pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, and eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter. Bake for 50 to 60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like. Turn oven off, open door, and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings.
HINT: 1. A self-seal sandwich bag works great for crushing graham crackers. 2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite.
Each serving equals:HE: 1-1/4 Protein (1/4 limited), 2/3 Bread, 1/4 Skim Milk, 1/4 Fat19 Optional Calories168 Calories, 4 gm Fat, 10 gm Protein, 23 gm Carbohydrate, 433 mg Sodium,207 mg Calcium, 0 FiberDIABETIC: 1 Meat, 1 Starch/Carbohydrate, 1/2 Fat
Per Serving (excluding unknown items): 30 Calories; 2g Fat (68.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 41mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0