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Name: Lemon Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Non-stick spray; 1/4 c Graham cracker crumbs; 2 tb Sugar; 1 c Sugar; 2 pk nonfat ?; 1 low-fat ?; 1 Egg; 4 Egg whites; 2 tb Lemon juice; 1 ts Lemon Rind grated; 1 ts Vanilla extract

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INGREDIENTS

Crust
Non-stick spray
1/4 c Graham cracker crumbs
2 tb Sugar
FILLING
1 c Sugar
2 pk nonfat ?
1 low-fat ?
1 Egg
4 Egg whites
2 tb Lemon juice
1 ts Lemon Rind ; grated
1 ts Vanilla extract

INSTRUCTIONS

Here is a recipe for my favorite vlf cheesecake. It is from the Susan Powter cookbook "Come On America, Lets Eat." Spray pie pan with nostrick spray. To make crust, combine sugar and graham cracker crumbs. Shake into pie pan, lightly covering sides and leaving a thick layer of crumbs evenly on the bottom. To make filling, preheat oven to 350 degrees. Beat sugar and cream cheeses together until creamy. Beat in remaining ingredients. Pour into pie pan and bake for about 45 minutes until set. I omit the whole egg and use 5 egg whites instead. To me it tasted about the same. I used a food processor to combine the filling ingredients to make it easier. I think it tastes best if chilled overnight. it taste great topped with your favorite pie filling but is not necessasry. Posted to fatfree digest V97 #039 by viv_park@juno.com on Mar 27, 1997

NOTES

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Lemon Cheesecake

Crust
 Non-stick spray
1/4 c Graham cracker crumbs
2 tb Sugar
 FILLING
1 c Sugar
2 pk nonfat ?
1 low-fat ?
1 Egg
4 Egg whites
2 tb Lemon juice
1 ts Lemon Rind grated
1 ts Vanilla extract

Here is a recipe for my favorite vlf cheesecake. It is from the Susan  Powter cookbook "Come On America, Lets Eat."    Spray pie pan with nostrick spray. To make crust, combine sugar and graham  cracker crumbs. Shake into pie pan, lightly covering sides and leaving a  thick layer of crumbs evenly on the bottom. To make filling, preheat oven  to 350 degrees. Beat sugar and cream cheeses together until creamy. Beat in  remaining ingredients. Pour into pie pan and bake for about 45 minutes  until set.    I omit the whole egg and use 5 egg whites instead. To me it tasted about  the same. I used a food processor to combine the filling ingredients to  make it easier.    I think it tastes best if chilled overnight. it taste great topped with  your favorite pie filling but is not necessasry. Posted to fatfree digest  V97 #039 by viv_park@juno.com on Mar 27, 1997

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Nutrition

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Serving Size: 1 Serving (1608g)
Recipe Makes: 1

Calories: 3190
Calories from Fat: 82 (3%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.9g
Cholesterol 211.5mg		65 %
Sodium 1526.6mg		53 %
Potassium 1497.3mg		39 %
Total Carbohydrate 703.9g		207 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 702.5g
Protein 94.4g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3190

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