Low-Fat Lime Cheesecake with Splenda

with variations for Amaretto

(from Sweet Possibilites - Splenda with mods.)

Crust:

1 1/4 c. graham cracker crumbs

1/4 c. Splenda 3 T. butter (melted)

1/4 t. cinnamon (optional)

Crush graham crackers in food process. Add remaining ingredients. Press into 10" springform pan (can use 9 or 9 1/2" -- you will just have to bake it a little longer.)

Filling:

1 pound (2 pkg) cream cheese (room temp.)

1 pound (2 pkg) nonfat cream cheese (room temp.)

1 1/4 c Splenda

4 eggs

pinch salt

2 1/2 T. fresh lime juice *

2 T. grated lime peel *

Preheat oven to 350 degrees.

With an electric mixer cream (beat on med) cheeses and Splenda until it dissolves. Add eggs one and a time and beat until well mixed. At remaining ingredients and beat. Pour filling into prepared crust. Bake for 50 to 60 minutes until slightly firm to the touch. Let cook 30 minute before placing in the refrigerator. Chill before serving.

16 Servings

Calories 210 Fat 14gm Sat Fat 8gm Carb 10 gm

* Amaretto Variation (from Irene)

Do not add the lime juice and peel

Instead add:

2 t. vanilla

1/2 t. almond flavoring

2 T. Amaretto liqueur