THAT'S A CROCK OF LEMON CHEESECAKE!
Makes 8 Servings
1 Serving – 4 PointsPlus™
12 ounces Neufchatel cream cheese, softened
1/2 cup Splenda granulated
2 TBSP lemon juice OR juice of 1 lemon
1 TBSP all-purpose flour
1/2 tsp vanilla
1/2 cup fat-free sour cream
3/4 cup fat-free egg substitute
2 tsp finely shredded lemon peel
1 cup warm water
Lightly coat a 1-quart souffle dish or casserole dish with spray. Tear off an 18 x 12-inch piece of heavy-duty aluminum foil; cut in half lengthwise. Criss-cross the foil strips and place the dish in the center of the criss-cross; set aside.
Pour mixture into prepared dish; cover tightly with foil.
Pour the warm water into a 3 1/2 – 6 quart slow cooker (crock pot). Bring up the foil strips and life the ends of the strips to transfer the dish into the slow cooker. **Leave the foil strips under the dish in the slow cooker.**
Cover and cook on high heat setting for 2 1/2 – 2 3/4 hours or until the center of the cake is set.
Carefully lift with the foil strips to remove the dish from the slow cooker; discard the foil strips. Cool, uncovered, completely on a wire rack.
Cover and chill 4 – 24 hours.
To serve, spoon into dessert dishes and garnish with fresh fruit/sauce (see first picture).
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***