Citrus Cheesecake
- Number of Servings: 10
Ingredients
1 reduced fat keebler graham cracker crust1/2 cup splenda1/3 cup whole wheat flour1 tsp vanilla extract1 8 oz. pkg fat free cream cheese1 8 oz. pkg 1/3 fat cream cheese2 eggs1/2 cup skim milk1/3 cup fat free sour cream1 Tbsp lemon juice1 Tbsp lime juice1 Tbsp Trop50 orange juice1 tsp lemon zest1 tsp lime zest1 tsp orange zest6 Tbsp all whites egg substitute1/4 cup splenda
Preheat oven to 300 degree
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.
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 splenda, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
Pour into prepared crust and bake at 300 degrees 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.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
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.
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 splenda, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
Pour into prepared crust and bake at 300 degrees 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.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 198.7
- Total Fat: 7.6 g
- Cholesterol: 54.0 mg
- Sodium: 394.0 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 0.6 g
- Protein: 9.9 g