Post by marlaoh on Sept 23, 2004 6:14:20 GMT -6
Diabetic Lime Cheesecake
Crust:
1 1/4 c graham cracker crumbs
1/4 c Splenda
3 T butter, melted
Mix ingredients together, and press into a 10" spring form pan.
Filling:
1 lb regular cream cheese
1 lb fat-free cream cheese
1 1/4 c Splenda
1 1/2 T lime juice
pinch salt
4 lrg eggs
Preheat oven to 350 degrees F. Beat cream cheese and Splenda
until well mixed and smooth. Add lime juice and a pinch of salt,
beat until smooth. Add eggs 1 at a time, beating well after each
addition. Pour filling over crust and bake 50-60 minutes or
until slightly firm to the touch. Let cool 15-20 minutes before
placing in the refrigerator. Refrigerate 4-6 hours before
serving. Makes 16 servings.
Nutritional information: 200 calories, 14 g fat, 8 g protein,
11 g carbohydrates, 95 mg cholesterol, 90 mg sodium, no fiber.
Crust:
1 1/4 c graham cracker crumbs
1/4 c Splenda
3 T butter, melted
Mix ingredients together, and press into a 10" spring form pan.
Filling:
1 lb regular cream cheese
1 lb fat-free cream cheese
1 1/4 c Splenda
1 1/2 T lime juice
pinch salt
4 lrg eggs
Preheat oven to 350 degrees F. Beat cream cheese and Splenda
until well mixed and smooth. Add lime juice and a pinch of salt,
beat until smooth. Add eggs 1 at a time, beating well after each
addition. Pour filling over crust and bake 50-60 minutes or
until slightly firm to the touch. Let cool 15-20 minutes before
placing in the refrigerator. Refrigerate 4-6 hours before
serving. Makes 16 servings.
Nutritional information: 200 calories, 14 g fat, 8 g protein,
11 g carbohydrates, 95 mg cholesterol, 90 mg sodium, no fiber.