Lemon Glazed Cheesecake
 

Cheesecake
2 8oz packages fat free cream cheese, softened

3/4 cup equal spoonful

1Tbsp flour

2tsp vanilla extract

1/2tsp finely grated lemon zest

1/2cup fat free sour cream

3 egg whites

1/2 cup graham cracker crumbs

LEMON GLAZE
1/3 cup equal spoonful

1.5 Tbsp cornstarch

1.5 Tbsp fresh squeezed lemon juice

1/2tsp finley grated lemon zest

1/3 cup water

2cups of berries of choice-rasberries are good with it


blend first 5 ingredents together with mixer

add sour cream and egg whites and continue with mixer.

spray 9inch pie panwith nonfat cook spray place graham crackers in and press around pie plate.

pour mixture into pan and bake in oven at 325 for 40 minutes ( DO NOT OPEN OVEN DOOR! WHEN BAKING)

Coolat room temp ( it does not look that great at this point its cracked and just looks boring so you know)

after its cool at room temp put in fridge for 3 hours

For glaze stir all the remaining ingredents in a small sauce pan over medium heat. whisk until smooth and make sure you constantly stir.
it will become thick and clear like remove from stove.

Spread evenly over the cheesecake;set at room temp.

top with your berries now , if you don't when its set the berries will not stay on speaking from experience!;)

Slice into 8 slices serve immediatly or chill unitl ready to eat.

serving - 1 slice

counts as - 1 fruit and 1 starch

I wonder what would happen if you omitted the crust and sprinked crushed walnuts on the bottom instead. Could you omit the starch and add a fat?

I am guessing the the fat amount will be more then what your allowed in a day though.

when I did the crust it took 3 whole graham crackers to make the entire pie