Low-calorie cheesecake. That doesn't sound too
delicious, does it? But this is surprisingly good. My
sister brought one to a Christmas dinner, and after
it vanished I crowbarred the recipe outta her.
(She gave me a copy of a printout of an E-mail. Apparently
it was making the rounds of her office.)
1 package of Murray sugar-free pecan shortbread cookies,
2 tbsp of melted butter
1 package of reduced fat cream cheese, softened
8-ounce tub of sugar free Cool Whip
1/4 tsp of
3 packets of Splenda (I had no idea
what size a packet is, so I used 1.5 tsp.)
Preheat the oven to 325 degrees. Mix the crushed
cookies and the butter, then press the mixture into
a pie dish to form the crust. Bake the crust
for 10 minutes, then let it cool completely.
Mix the cream cheese and Cool Whip. Hopefully you
have some kind of mixer, but if (like me) you don't
then get a whisk and go to town. Beat them until they're
completely mixed and your arm is about to fall off.
If you're working by hand the mixture may have a tiny
bit of texture - see the above photo - and that's OK.
Add the lemon juice and Splenda, then blend some more.
Pour it into the cooled crust. Refrigerate overnight.
Serve by itself or add toppings, as you like. The
next time I make this I plan to add a little cherry
syrup in place of the lemon juice.