INGREDIENTS 3 (8-ounce) packages light cream cheese 1 cup of light spreadable cheese 1½ cups sugar substitute, such as Splenda 3 eggs 1 large lemon, zest and juice 1 tablespoon pure vanilla extract A pinch of salt 1 cup light whipped cream topping 1 to 2 lemons for garnish
PREPARATION Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray and set aside. In the bowl of an electric mixer, mix the cream cheese and spreadable cheese until smooth, about 2 minutes. Gradually add the sugar substitute and mix well. Add the eggs, one at a time, beating until each is fully incorporated. Add the lemon zest, juice, vanilla extract, and salt and mix until combined. Pour into the prepared pan and bake for 1 hour to 1 hour 15 minutes or until the center is almost set but still slightly jiggly. Let cool completely. Transfer to the refrigerator and let it sit overnight. Serve the slices with a dollop of whipped topping and additional lemon zest.
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