LEMON CHEESECAKE Crust non stick spray 1/4 c graham cracker crumbs 2 TBS. sugar Filling 1 cup sugar 2 8-oz packages nonfat Philadelphia brand cream cheese 1 8-oz package low-fat cream cheese 1 egg 4 egg whites 2 TBS. lemon juice 1 tsp. grated lemon rind 1 tsp. vanilla extract Spray pie pan with non stick spray. To make crust, combine sugar and 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. Serving size 4 oz. (1/8 pie) Servings per recipe 8 Calories 200 Total Fat 1.64 grams Saturated Fat 0.682 gram From Susan Powter’s cookbook "C’Mon America, Let’s Eat *Viveca's note: I use 5 egg whites instead of 1 whole egg and 4 whites. This reduces the total fat grams as well as saturated fat. I don’t taste any difference. I think it tastes best when chilled overnight. I use a food processor to make it easier to beat the sugar and cream cheese together. Also, I use either cherry or blueberry pie filling to put over. Either way, it is great (in my opinion). I don’t dare make it unless my weight is down OR I have company and won’t be tempted by the whole thing!!

 

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