3/4 cup crunchy nutlike cereal nuggets
3/4 cup graham cracker crumbs
¼ cup dried plum (prune) puree
3 Tbsps. sugar
8 oz. fat free cream cheese
14 oz. low fat condensed milk
½ cup fresh lime juice
½ cup egg substitute
1 tsp. grated lime peel
2 egg whites
1/8 tsp. cream of tartar
2/3 cup low fat nondairy whipped topping
Lime slices and peel for garnishDIRECTIONS:1. Preheat oven to 375°F.
2. To prepare crust: In a food processor, process cereal, crumbs, dried plum puree and sugar until well blended. Press into the bottom and part way up the sides of an ungreased 8 ½ or 9-inch springform pan.
3. To prepare filling: In a mixer bowl, beat cream cheese on medium speed until smooth. Gradually beat in condensed milk, lime juice, egg substitute and lime peel until blended.
4. In a small mixer bowl, with clean beaters, beat egg whites with cream of tartar until soft peaks form. Fold into cream cheese mixture. Pour into prepared crust. Bake in the center of the oven 20 to 25 minutes or until filling is set. Cool; refrigerate until cold.NUTRITIONAL INFORMATION: Calories 320 (14% from fat); Fat 5g; Protein 13g; Carbohydrates 33g; Chol. 5mg (cholesterol per day 1%); Sodium 400mg (sodium per day 2%); Fiber 1g (fiber per day.5%)
SERVINGS:10 servingsFrom:Recipe from the California Dried Plum Board
PHOTO CREDIT:Photo Credit: California Dried Plum Board