Source: "Eat Great, Lose Weight" by Suzanne Somers (some personal modifications made)
2 8 ounces packages cream cheese, softened
10-12 packets of Splenda (The recipe called for 12 of Nutrasweet -I prefer 10 of Splenda or Stevia)
3 large eggs
3 tbls. lemon juice
2 tsp vanilla
1/4 tsp. salt
3 cups of sour cream
Preheat oven to 350 degrees F.
In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.
Grease an 8- inch springform pan with 2- 1/2 inch sides and line the bottom with greased parchmenbt or wax paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent leaking.
Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1- inch of very hot water. Bake for 45 minutes. Turn off the oven without opening and let the cake cool 1 hour.
Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.
It can be served with fresh strawberries or get creative with any fruit.
No comments:
Post a Comment