CHEESECAKE!

Who doesn't love cheesecake?  The following is a recipe for a crust less, low fat, low carb cheese cake that a friend of mine, Sharra Coley created. As always you can add things to make it your own.  This is just for a basic, plain cheesecake with a hint of lemon.

You will need:

1- Cup of Splenda or sweetener of your choice
1- 8oz package of FAT FREE cream cheese
1- egg (not pictured)
2 -egg whites (not pictured)
1- tsp vanilla extract
Lemon to taste

Preparation for this is very simple and straight forward.  Combine all ingredients in mixing bowl, I recommend softening (not melting) the cream cheese first.  Mix until smooth, I used a mixer you could do this by hand but it may be more difficult to achieve a smooth consistency.  Pour mixture into pan, I used a greased pie pan, a cheesecake pan is really not necessary unless you are going to double or triple the recipe.

Bake at 350 degrees for 25 min, remove from oven and allow to cool.  Slice cake into 8 triangle pieces for desired nutritional information provided below and ENJOY!

 NUTRITIONAL INFO:(per slice)

Carbs: 8 grams
Fat:         1 gram
Protein:   5 grams