Things don’t always work as planned…

Tonight we had roast pork loin and cabbage for dinner.  It was too spicy so I have to continue to work on this recipe before I share it with you.  I did, however, bake a low fat cheesecake that I think is worth your time to try.  I am not a big fan of cheesecake but I really enjoy this because it is nothing like the dense kind that makes me feel like I am eating cream cheese from the tub.  Enjoy & Happy Cooking!!

Cheesecake Soufflé

NOTE: It is important to bring the ingredients to room tempurature before preparing the batter.

Serves 8 – 10

Preheat oven to 325^o

Ingredients:

¼ cup reduced calorie/reduced fat butter spread – melted

1 cup graham-cracker crumbs

1 teaspoon cream of tarter

6 egg whites – room temperature

1 ½ cups egg substitute – room temperature

1 ½ cups sugar plus 3 Tablespoons of sugar

8 oz. fat free cream cheese – softened

11 ounces low fat cream cheese – softened

3 Tablespoons flour

½ teaspoon salt

2 cups low fat sour cream –  room temperature

1 teaspoon vanilla extract

Directions:

1. Mix melted butter spread with crumbs and press on the bottom and sides of a spring-form pan.
2. Add cream of tarter to egg whites and beat until foamy.
3. Gradually add 3 Tablespoons of sugar and beat until stiff.
4. In a different mixing bowl, mix together 1 ½ cups sugar, flour and salt with the paddle attachment on the mixer.
5. Add cream cheese and beat on high until well blended.
6. Add egg substitute, slowly, until thoroughly mixed.
7. Remove paddle attachment and put on whisk attachment and add sour cream and vanilla to the egg mixture.
8. In a large bowl, fold egg whites into egg mixture and pour into the pan.
9. Bake in the oven for 1 hour 15 minutes or until firm.

10. Turn off oven and open door slightly but leave the cake in for 10-20 minutes.

11. Remove cake from oven and let stand until cake is cool.  Chill and serve.

 

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