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    Anna's Fat Free Cheesecake

    Source of Recipe

    Ingredients: Crust:
    1 cup low fat cinnamon graham crackers
    1/4 cup melted butter, low/non fat
    1/4 cup sugar substitute like Splenda (you can use sugar, but the nutritional values differ then)

    In a medium bowl, crumb the graham crackers and mix the remaining ingredients into the crumb mixture. Press mixture into the bottom of the spring form pan and bake 8-10 minutes. Remove from the oven and cool.

    Cheesecake Filling:
    3 (8 oz) packages of fat free cream cheese
    3/4 cup fat free sour cream
    1 1/2 cup egg substitute (or 6 eggs)
    1 1/4 tsp vanilla extract
    1 cup Splenda sugar substitute

    Preheat oven to 325 degrees. In a large bowl, mix the cream cheese and Splenda, until light and fluffy. Beat in sour cream and add the egg substitute slowly. Beat in the vanilla until the mixture is smooth. When the crust has cooled add the filling to the pan and bake for 1 hour 15 min to an hour and a half, until set. Middle may be slightly soft. Turn oven off, and let sit for an hour. Cool and refrigerate for at least 4 hours. Garnish with berries if desired.

    Servings: 16 servings
    Nutritional Value: 89 cal; 13 cal from fat; 1.5 g fat; 0 sat fat; 6 mg chol; 315 mg sodium; 7g carb; 3 g sugar; 9g protein; 19% vitamin A; 13% calcium; 3% Iron




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