-CRUST-
1 1/4 c Graham cracker crumbs
2 tb Nutrasweet; (or equivalent
-in another brand)
3 tb 1/3 less fat margarine;
-melted
FILLING
20 oz Fat-free cream cheese
1 c Sugar
2 ts Grated lemon peel
6 oz Egg substitute
1/4 ts Vanilla extract
TOPPING
1 Jar; (10 ounce) spreadable
-fruit
2 qt Fresh strawberries
Source: Newspaper (never wrote the name)
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 minutes. Cool slightly.
3. Reduce oven temperature to 300 degrees.
4. For the filling: Mix cream cheese on high speed until fluffy. Gradually
add the sugar, beating constantly. Add lemon peel and vanilla. Stir in egg
substitute, 1/3 at a time. Pour over graham cracker crust. Bake for one
hour. Let cool to room temperature.
5. Distribute spreadable fruit on top of the finished cake. Place
strawberries topside down on top of the fruit spread. Refrigerate.
Yields
12 Servings