28g(4 square crackers) crushed graham cracker for crust 2/21/3
5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0
3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter
1/2 tsp vanilla extract
1 egg 2 whites 16/0/5
1/4 cup whole milk 2/3/2
4 tbsp(20g) Cocoa Powder 4/12/0
-Be sure to get some light whipped topping for this dessert.
~203 kcals per serving
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust
Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)