1 recipe Light Graham Cracker Crust
3 8-oz pkgs. fat free cream cheese
3/4 cup sugar 1 1/2 tablespoons cornstarch
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, optional
1 egg and 2 egg whites, lightly beaten
1. Preheat oven to 325 degrees. Combine cornstarch and sugar. Blend
cornstarch, sugar, vanilla, lemon juice and zest with cream cheese on medium
speed. Blend egg and egg whites into mixture until just combined. Do not
overbeat, after adding eggs.
2. Pour mixture into prepared pan and smooth out top. Bake for 45- minutes or
utnil center is almost set. Cool on rack for 30- minutes, then refrigerate at
least four hours or overnight.
3. To serve, slice into ten pieces and top with fresh berries, sliced
LIGHT GRAHAM CRACKER CRUST
1 1/4 cups low fat graham cracker crumbs or ten whole crackers, crushed.
2 tablespoons sugar
3 tablespoons light butter or margarine, melted.
1. Preheat oven to 375 degrees. Combine crumbs, sugar and melted margarine,
in bottom of 8 to 10 inch springform pan. Pat crust evenly over bottom and 1/4
inch up sides. Bake crust for eight minutes, remove from oven and set aside to
cool.
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