8 double low-fat graham crackers
1 tablespoon margarine
1 tablespoon Splenda®
Blend crackers into fine crumbs in blender. Pour in bowl, add sugar and margarine a little at a time to mix until consistency allows you to line an 8” pie pan. Make cracker shell smooth using the back of a spoon.
Preheat oven to 350°.
12 oz. Non-fat cream cheese
3 tablespoon non-fat half and half
½ teaspoon cornstarch
4 egg whites or egg substitute equal to 2 eggs
¼ cup sugar
¼ cup Splenda®
2 teaspoon vanilla
Add eggs, half & half, sugars, corn starch and vanilla into blender. Blend at low speed. You may use a mixer instead if desired. Add a little cream cheese at a time until creamy. Turn blender to liquefy on highest speed and blend until mixture has a liquid consistency. Pour into crust and bake at 350° for 30-35 minutes. The cake is done when middle has risen and is firm. Cool in refrigerator 30 minutes.
1 pint non-fat sour cream
2 tablespoons Splenda®
1 teaspoon vanilla
Mix together thoroughly. Pour topping over the cooled filling. Put back in oven for 5 minutes at the 350°. Remove from oven and refrigerate for at least one hour before serving.
Makes: 8 servings