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Ingredientes
- 3/4 c. Graham cracker crumbs
- 2 Tbsp. Sugar
- 3 Tbsp. Butter, melted
- 1 c. Sugar
- 1/3 c. Water
- 1/8 tsp Cream of tartar
- 3 x Egg whites
- 2 pkt Cream cheese (8 ounce each)
- 1/2 c. Dairy lowfat sour cream
- 2 tsp Vanilla
- 1 Tbsp. Grated lemon rind
- 1/2 c. Blueberry preserves Whipped cream Fresh or possibly frzn unsweetened Berries
Direcciones
- Combine crumbs, sugar and butter in a small bowl and blend well. Press firmly over the bottom of an 8-inch spring form pan. Chill. Combine sugar water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly, 8 to 10 min, or possibly till syrup registers 236 degrees on a candy thermometer (or possibly till from spoon). Meanwhile, in large bowl of electric mixer beat egg whites till stiff peaks form. Pour warm syrup in a thin stream over egg whites while beating constantly. Continue beating till very stiff peaks form and mix cools, all together about 15 min.
- Beat cream cheese and lowfat sour cream till light and fluffy, beat in vanilla and lemon rind. Add in 1/4 of meringue to cheese mix, stir to combine well. Fold remaining meringue into cheese mix till no streaks of meringue and cheese remain. Spoon about 1/4 of cheese mix into prepared pan, drizzle part of blueberry preserves over. Continue to layer cheese mix and preserves this way creating a marbled effect. Freeze overnight or possibly till hard. Decorate with whipped cream and fresh or possibly frzn unsweetened blueberries. (Raspberries or possibly strawberries may be substituted for blueberries.) 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 55 | 30% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 126mg | 5% |
| Potassium 48mg | 1% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 22.6g | 15% |
| Protein 1.27g | 2% |
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