|
Ingredients: 2 tablespoons butter, softened 6 ounces Zwieback, crushed into fine crumbs 1/4 cup superfine sugar 2 tablespoons water 1 (8-ounce) package nonfat cream cheese 1 (8-ounce) package light cream cheese 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon almond extract 1/2 cup egg substitute 1/2 cup low-fat (1 percent) milk 4 egg whites Directions: Preheat oven to 325 degrees. Blend together soft butter, Zwieback crumbs, superfine sugar and water. Reserve 1/3 cup for topping. Press remaining crumb mixture on bottom and sides of a sprayed 8-inch spring form pan. Beat nonfat and light cream cheese until softened; beat in sugar, flour, almond extract, egg substitute and milk. Beat egg whites until stiff but not dry; fold into cheese mixture. Pour carefully into crumb-lined pan. Scatter reserved crumbs on top. Bake for one hour and 15 minutes or until center of cake is set. Turn off oven and leave cake in oven for one hour longer. Remove from oven and cool to room temperature. Chill. Recipe makes eight servings. Nutritional information per serving: Calories: 309 Fat: 11g Cholesterol: 34mg Sodium: 388mg Carbohydrates: 40g Protein: 12g Fiber: 1g |