(makes 12 servings)
Basic ingredients: | ||||
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Nonfat cooking spray |
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1 cup graham cracker crumbs |
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2 tablespoons brown sugar |
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2 tablespoons butter or margarine, melted
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Ingredients for filling: | ||||
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2/3 cup sugar | ||||
1/3 cup all-purpose flour | ||||
1 teaspoon vanilla extract | ||||
2 8-oz. packages nonfat cream cheese | ||||
2 eggs | ||||
1/2 cup 1% milk | ||||
1/3 cup nonfat sour cream | ||||
1 tablespoon fresh lemon juice | ||||
1 tablespoon fresh lime juice | ||||
1 tablespoon fresh orange juice | ||||
1 teaspoon lemon peel, grated | ||||
1 teaspoon lime peel, grated | ||||
1 teaspoon orange peel, grated | ||||
3 egg whites | ||||
1/4 cup sugar
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Directions: | ||||
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1. | Preheat oven to 300º F. | |||
2. | Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan. | |||
3. | Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth. | |||
4. | In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture. | |||
5. | Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight. | |||
6. | Sprinkle with grated lemon, lime and orange zest before serving (optional.) |
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KATHYS FLAN5 eggs2 cups heavy cream (see my comments below)3/4 cup wat
COTTAGE CHEESE GELATIN FLUFF1 small package diet jello, any flavor1 cu
YOGURT PARFAIT6 ounce container sugar free or low carb yogurt1/4 cu
CINNAMON CRUMB COFFEE CAKE3 1/2 ounces almond flour, 1 cup1/3 cup gran
MOCHA CREAM FROSTING1 cup heavy cream1 teaspoon instant coffee powder,
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