Dinah's Lemon- Cream Cheese Layer Dessert
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 216.4
- Total Fat: 20.2 g
- Cholesterol: 75.7 mg
- Sodium: 72.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.3 g
- Protein: 4.6 g
View full nutritional breakdown of Dinah's Lemon- Cream Cheese Layer Dessert calories by ingredient
Number of Servings: 9
Ingredients
-
1/2 C chopped almonds (ground fine)
1/2 C pecans (ground fine)
1 C splenda
2 eggs (seperated)
1/4 C lemon juice
1/2 stick of butter
1 8oz bar cream cheese (room temp)
2 T cornstarch
1 C cold water
Directions
Remove 1T from the 1/2 stick of butter and set it aside to use later.
Heat oven to 375. Melt the rest of the butter and put in the bottom of the 8x8 baking pan, and pecans and almonds and 1T of splenda, mix well and press into bottom of pan to make a crust. Bake crust for 10 mins. Remove from oven and cool slightly.
In 2 Q. saucepan mix 2/3 C splenda and the cornstarch. Gradually stir in cold water until blended. In a small bowl beat egg yolks with a fork until well blended, stir into the splenda/cornstarch mixture. Cook over low heat approx 10 minutes, stirring constantly, until mixture boils. Boil mixture for 1 minute while stirring constantly. Remove from heat and stir in lemon juice and 1T butter until well blended. Set aside to cool.
In a small bowl beat 1/3 C of splenda with the cream cheese with an electric mixer until smooth, add the egg whites and mix again until all is well blended. Spread cream cheese mixture over the nut crust. Spool the lemon mixture evenly over the cream cheese layer, spread carefully to cover.
Bake 35-40 minutes at 375. Remove from oven, center will set while cooling for 30 minutes. Refrigerate until chilled, about 2 hours. Serve cold, may serve with whipped cream if desired (not included in recipe nutritional totals).
Makes 9 servings. Approx - 216 Cal/7 Net Carbs per serving.
Serving Size: Cook in 8x8 baking pan, cut into 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user DJL014T.
Heat oven to 375. Melt the rest of the butter and put in the bottom of the 8x8 baking pan, and pecans and almonds and 1T of splenda, mix well and press into bottom of pan to make a crust. Bake crust for 10 mins. Remove from oven and cool slightly.
In 2 Q. saucepan mix 2/3 C splenda and the cornstarch. Gradually stir in cold water until blended. In a small bowl beat egg yolks with a fork until well blended, stir into the splenda/cornstarch mixture. Cook over low heat approx 10 minutes, stirring constantly, until mixture boils. Boil mixture for 1 minute while stirring constantly. Remove from heat and stir in lemon juice and 1T butter until well blended. Set aside to cool.
In a small bowl beat 1/3 C of splenda with the cream cheese with an electric mixer until smooth, add the egg whites and mix again until all is well blended. Spread cream cheese mixture over the nut crust. Spool the lemon mixture evenly over the cream cheese layer, spread carefully to cover.
Bake 35-40 minutes at 375. Remove from oven, center will set while cooling for 30 minutes. Refrigerate until chilled, about 2 hours. Serve cold, may serve with whipped cream if desired (not included in recipe nutritional totals).
Makes 9 servings. Approx - 216 Cal/7 Net Carbs per serving.
Serving Size: Cook in 8x8 baking pan, cut into 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user DJL014T.