Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons Nutrasweet ( or equivalent in another brand)
3 tablespoons third less fat margarine, melted
20 ounces fat free cream cheese
1 cup sugar
2 teaspoons grated lemons, rind of
6 ounces egg substitute
1/4 teaspoon vanilla extract
1 (10 ounce) jars fruit jelly
2 quarts fresh strawberries
Directions:
Preheat oven to 350 degrees Fahrenheit.
For the crust: Mix all ingredients and press into bottom of a 9- inch spring form pan.
Bake for 10 minutes.
Cool slightly.
Reduce oven temperature to 300 degrees Fahrenheit.
For the filling: Mix cream cheese on high speed until fluffy.
Gradually add the sugar, beating constantly.
Add lemon peel and vanilla.
Stir in egg substitute, 1/3 at a time.
Pour over graham cracker crust.
Bake for one hour.
Let cool to room temperature.
Distribute spreadable fruit on top of the finished cake.
Place strawberries topside down on top of the fruit spread.
Refrigerate.
Servings: 12
Time preparation: 15 min.
Time total: 85 min.