Makes 8 Servings
1 Serving = 5 Points Plus®
1 (9 inch) graham cracker crust
½ cup fat-free egg substitute
¾ cup Splenda granulated
2 tsp vanilla extract
1 tsp grated lemon zest
Beat softened cream cheese slightly.
Add the rest of the ingredients and beat until well combined.
Pour mixture into the crust.
Bake for 25 minutes.
Let cheesecake cool on rack and then refrigerate @4 hours before serving.
MY SPIN: You can serve this 'as is' or top it with whatever you like. Remember to add the topping into the P+ value if you're following Weight Watchers©. I topped my piece with a sliced strawberry, fat-free whipped topping and then grated a small amount of dark chocolate over it which didn't add to the P+ value.
And now I just want to share with you some kitchen gadgets I just love. The first one is my KitchenAid Stand Mixer. Sometimes I don't now what I'd do without it.
The next 'gadget' is this cute little zester. So much easier than that other 'thingy' because all the zest collects neatly in it.
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. ***