Thursday, January 22, 2009


Today is blog for choice day. Choice means a lot of things to a lot of people. To me it means having the power to make choices about everything that affects me, and leaving other people to their own choices. Other people disagree, and I respect their choice to disagree.
Today I choose cheesecake. This recipe is straight from, but it looked pretty good and I think I'll try it this weekend - it uses low fat cream cheese and fat free condensed milk.
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 3 (8 ounce) packages low fat cream cheese (NOT tub cream cheese)
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 (14 ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 3/4 cup egg substitute product, fat free, cholesterol free
  • 9 inch springform
  • Mixing bowl
  • Mixer
  1. Preheat oven to 325 degrees F. Spray bottom of 9-inch springform pan with non-stick cooking spray. Combine graham cracker crumbs and sugar; sprinkle evenly on bottom of pan.
  2. In large bowl, beat cream cheese until fluffy. Slowly add flour; mix well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product; mix just until blended. Pour filling into pan.
  3. Bake 40 to 45 minutes or until center is set. Cool 10 minutes; with thin knife, carefully loosen cheesecake from side of pan. Cool. Chill.

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