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Key Lime Cheesecake

Categories:
cheesecakes

3/4 cups crunchy nugget cereal
3/4 cups graham cracker crumbs
1/4 cup prune puree
3 tablespoons granulated sugar
8 ounces nonfat cream cheese; softened
14 ounces low-fat sweetened condensed milk
1/2 cup fresh lime iuice
1/2 cup egg substitute
1 teaspoon grated lime peel
2 egg whites
1/8 teaspoon cream of tartar
2/3 cups light whipped topping
lime slices; optional

1. Preheat oven to 375F. In food processor, combine cereal, graham cracker crumbs, prune puree and sugar. Process to blend thoroughly.

2. Press onto bottom and partway up sides of an 8-inch or 9-inch springform pan.

3. In mixer bowl, beat cream cheese until smooth. Gradually beat in condensed milk, lime juice, egg substitute and lime peel; beat until smooth. In small bowl, beat egg whites with cream of tartar to form soft peaks. Fold into filling mixture. Pour into crust.

4. Bake 20 to 25 minutes, or until filling is set.

5. Cool; chill thoroughly about 1 hour in refrigerator.

6. Cut into wedges; garnish each serving with a dollop of whipped topping and a slice of lime.

Per serving: About 230 cal, 13 g pro, 33 g car, 5 g fat, 14% cal from fat, 5 mg chol, 40 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 10 servings

Preparation Time: 0:00




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