Hope you had a wonderful 4th! I tried something new

[Lexxxy]

I just got back from my 4th of July vacation and had a wonderful time. I swam a lot and got a pretty solid tan going. I know, it sounds weird that a pale blue eyed redhead got a golden tan but I am Italian as well as German and Celtic so I only burn once a year (THANK GOD)!
I hope everyone else had a fun safe holiday as well!!!!!!!
I tried a new thing!!! Low fat no bake keylime cheesecake! It was made with fat free cream cheese, lite whip, reduced fat gram cracker crust made with light country crocker, nonfat vanilla greek yogurt so that there was less confectionery sugar used, lime juice, and limes to garnish. I know what is in it because I saw it made but I don't know how much of everything, I'm begging for the recipe! It is super high in sugar so it isn't healthy by any means but it was still a wonderful treat that isn't as sinful as others Yummers!!!

[sexyfatguy]

[DDarkness]

Lexxy,

Your recipe sounds wonderful. Why don't you modify the heck out of this

Oh and remember me sometime

DD


Low Fate Key Lime Cheesecake Recipe

This is a low fat key lime cheesecake recipe. If you are a cheesecake fan, I would strongly recommend this recipe. If you are a diabetic then this would be a good recipe to try as well. You can substitute the sugar with Splenda and it is still a great recipe. I hope you enjoy this recipe.
Ingredients to make to the crust:

1/2 cup graham cracker crumbs

1/3 cup of fat free margarine, or butter if you must Ingredients to make the cheesecake filling:

16 ounces fat free sour cream

3 packages of 8 ounces of room temperature fat free cream cheese

1/4 Cup of fat free milk

1 cup sugar or sugar substitute

2 teaspoons of a good vanilla bean paste

1/3 cup of key lime juice

1 9" spring cheesecake pan Directions: Preheat oven to 350 degrees. Lightly spray a 9 inch spring form pan with cooking spray. You will mix your graham crackers and margarine, or butter. Mix until incorporated. You will then want to add your graham cracker crumb mixture very evenly over bottom or your spring pan. In a large stainless steel mixing bowl you will mix together the fat free cream cheese, sugar or sugar substitute, and vanilla bean paste. I will start out on a low speed, until blended. I will then increase the speed and whip the mixture until it is very creamy, and smooth. After the first set if ingredients are incorporated, I will add my key lime juice and continue to mix thoroughly. Then you will add the milk, and finish mixing all items together until it is very smooth in texture. If your mixture is too runny, you may want to add more cream cheese.
**Helpful tips**You can use a food processor if you like, if you do not have a hand held mixer. I prefer a hand held because it is easier on the clean-up.

Ready to bake off your Key Lime Cheesecake: After you have your spring pan ready, and your filling made it is time to put them together. You will need to get a spatula to scrape the bowl after you pour the creamy filling into prepared pan. You will scrape any extra filling into the pan, unless you want to sample your filling. This is not a bad idea. You can adjust for any flavorings you would like to add at this time. Some prefer a sweeter taste, or maybe more vanilla or Key lime juice. So, you can add at this time to suit your needs.

You will then need to add your cheesecake filling into the spring pan. After the filling is in the spring pan you will transfer the spring pan, to larger pan and add a water bath. The water will need to be about 1-2 inches up the side of the spring pan to prevent burning. You will need to check after about 30 minutes, and bake until center puffs and is almost set. Remove from oven, and the water bath. If you have a cooling rack let cool until cool to the touch, and then put into the refrigerator and chill completely. You can add fruit to your dish if you like for garnish. It makes a beautiful presentation if you decide to do so. I hope that you enjoy this dessert recipe.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

[DDarkness]

You see? I'm good for things OTHER than JUST being THE REALLY BAD MOD!!!!

DD

[offshoredrilling]

Originally Posted by DDarkness

You see? I'm good for something

DD

fixed it for ya

[Lexxxy]

You rock DD!!!
Honestly, I am the pickiest eater in the entire world and I LOVED it. It is so hard to find stuff I actually like.
What wont I touch?
Onions, green/red peppers, tomato chunks, olives, raw fish, mustard, mayo, miracle whip, horseradish unless it is in cocktail sauce, sour krought, blue cheese, sweet meat, fruit on meat like lemon chicken or orange chicken, fruit in salads unless it is a fruit salad, 99% of seafood unless it is shrimp cocktail or garlic shrimp scampi, soggy bread, humus,BBQ sauce, swiss cheese, runny egg yolk it has to be totally solid, sweet pickles, and so on. LMFAO, I could go on for hours, I am like a 5 year old.

[vern0064]

Lexxy,

Dont much care much about the key lime pie not a fan of it, I would rather see the tan lines !!!!!

[nascar88888]

if you ever get to Key West. the very best Key Lime pie on the island is Camille's

http://www.camilleskeywest.com/

[DDarkness]

mmmm Lexxxy ... I'm thinking its about time

And OSD ... Thanks! Being "good for something" works for me!

DD

[Lexxxy]

Someone directed me to try fat free keylime greek yogurt for a sweet tooth done in a healthy way. I had one for dinner tonight and yummy I could totally eat that off of someone instead of whipped creme' and chocolate. *Giggles*