Honey Maid Creamy Lemon Cheesecake Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 226.4
- Total Fat: 11.1 g
- Cholesterol: 25.0 mg
- Sodium: 424.8 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 0.0 g
- Protein: 9.0 g
View full nutritional breakdown of Honey Maid Creamy Lemon Cheesecake Pie calories by ingredient
Introduction
LIghtened from the original lable recipe with egg beaters, splenda & light/fat free versions of the ingredients. STILL it's high calorie.. wow. DH's favorite tho & he insists it's a Thanksgiving must have.. so I tried to lighten it. Next time I will make my own graham cracker crust & try to lighten that up as well.. LIghtened from the original lable recipe with egg beaters, splenda & light/fat free versions of the ingredients. STILL it's high calorie.. wow. DH's favorite tho & he insists it's a Thanksgiving must have.. so I tried to lighten it. Next time I will make my own graham cracker crust & try to lighten that up as well..Number of Servings: 8
Ingredients
-
Kraft Philadelphia 1/3 Less Fat Cream Cheese, 8 oz
Kraft Philadelphia Fat Free Cream Cheese, 8 oz
1/2 C Great Value Fat Free Sour Cream
1/2 C Egg Beaters
1/2 C Splenda
1 Tbsp lemon juice
1 Tsp grated lemon peel
Honey Maid Graham Pie Crust
*Not included in nutritional values: Optional Topped No Sugar Added Cherry Pie Filling & Cool Whip
Directions
Preheat oven 375F
BEAT cream cheese on medium speed until creamy. Add sugar, beat until well blended. Add sour cream, lemon juice and peel. Add egg beaters slowly, mixing until blended on low speed.
Pour mixture into pie shell & bake 35 to 40 mins or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or over night.
TIP: For a crispier crust, brush with beaten egg white & bak unfilled crust at 375F for 5 mins.
8 Servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTYFG.
BEAT cream cheese on medium speed until creamy. Add sugar, beat until well blended. Add sour cream, lemon juice and peel. Add egg beaters slowly, mixing until blended on low speed.
Pour mixture into pie shell & bake 35 to 40 mins or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or over night.
TIP: For a crispier crust, brush with beaten egg white & bak unfilled crust at 375F for 5 mins.
8 Servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTYFG.
Member Ratings For This Recipe
-
ROSSYFLOSSY
-
GEORGE815
-
LITTLEWIND53
-
MUSICNUT
-
M_BRAVEHEART