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Title: Cheese Cake - My Way!
Categories: Dessert
Yield: 6 Servings
| 1 | cn | Eagle Brand LOW-Fat |
| Sweetened condensed milk | ||
| 8 | oz | LOW-Fat "cream cheese" |
| 1/4 | c | Real-Lemon juice concentrate |
| 1 | ts | Vanilla |
| 1 | pk | Dream Whip powder |
| 1 | LOW-Fat graham cracker crust | |
| (from the Keebler people) |
Place the "cream cheese" in you mixing bowl and whip with electric mixer until very fluffy. Add the Eagle Brand LOW-Fat sweetened condensed milk and continue to whip until well mixed and fluffy.
Now mix in the vanilla and lemon juice. It's the lemon juice that is going to thicken the "cheesecake". If it looks really runny (it can happen!) Add 1 envelope of DRY Dream Whip topping mix and whip until everything is smooth and fluffy.
Pour the cheese/milk/lemon mixture into one of those pre-prepared LOW-Fat graham cracker crusts that the "Keebler" people make.
Cover and put the cheese cake in the refrigerator for at least 4 hours, preferable over night.
Serve with your choice of FRESH unsweetened fruit or berries.
I don't know the calorie content, but let's face it WE CHEATED most of the
calories out of it Anne McReary August 1996
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