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Add a photoServings: 12
Ingredients
- 1Â 1/4 c. Graham cracker crumbs
- 2 Tbsp. Nutrasweet, (or possibly equivalent in another brand)
- 3 Tbsp. 1/3 less fat margarine, melted
- 20 ounce Fat-free cream cheese
- 1 c. Sugar
- 2 tsp Grated lemon peel
- 6 ounce Egg substitute
- 1/4 tsp Vanilla extract
- 1 jar , (10 oz) spreadable fruit
- 2 quart Fresh strawberries
Directions
- 1. Preheat oven to 350 degrees F.
- 2. For the crust: Mix all ingredients and press into bottom of a 9 inch spring form pan. Bake for 10 min. Cold slightly.
- 3. Reduce oven temperature to 300 degrees.
- 4. For the filling: Mix cream cheese on high speed till fluffy. Gradually add in the sugar, beating constantly. Add in lemon peel and vanilla. Stir in egg substitute, 1/3 at a time. Pour over graham cracker crust. Bake for one hour. Let cold to room temperature.
- 5. Distribute spreadable fruit on top of the finished cake. Place strawberries topside down on top of the fruit spread. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 171 | 46% |
| Total Fat 19.4g | 24% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 340mg | 14% |
| Potassium 302mg | 9% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 28.61g | 19% |
| Protein 6.87g | 11% |
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