Tuesday, August 21, 2012

Key Lime Cheesecake & Strawberries & Fresh Mint


12 ----------------whole low-fat honey greham crackers , broken into small pieces
2 -----------------tablespoons reduced-fat mergarine
2 -----------------packages (8 ounces each ) reduced-fat cream cheese
1 -----------------package (8 ounce) non-fat cream cheese
1 -----------------container (8 ounces) plain non-fat yogurt
2/3 --------------cup powdered sugar
1/4 --------------cup lime juice
8 -----------------packets sugar substitute or equivalent of 1/3 cup sugar
2 -----------------teaspoons lime peel
1 -1/2 -----------teaspoons vanilla
5 -----------------cups strawberries
2 -----------------tablespoons finely chopped mint leaves
1) Preheat oven to 350*F . Coat 9-inch springform baking pan with nonstick cooking spray ; set aside .
2) Place grham crackers pieces and margarine in food processor or blender ; pulse until coarse in texture . Gently press crumb mixture on botton and 1/2 inch up side of pan . Bake 8 to 10 minutes or until lightly brown ; cool completely on wire rack.
3) Beat cream cheese , yogurt , powered sugar , lime juice , 6 packets of sugar substitute ,lime peel and vanilla in large bowl with electric mixer at high speed until smooth . Pour into pie crust . cover with plastic wrap ; freeze 2 hours or refrigerate overnight .
4) Combine strawberries , remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving ; set aside . Just before serving , spoon strawberries mixture over cheesecake .
Makes 12 servings .... kids young and old will love you .

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