* 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
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|Serving Size: 1 Serving (1239g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 47 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 54.4mg||17 %|
|Sodium 3842mg||132 %|
|Potassium 1918.7mg||50 %|
|Total Carbohydrate 338.1g||99 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 338.1g|
|Protein 114.3g||163 %|
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Calories per serving: 1839
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