grovergirl1
Full Member
Here we go Sarah..
Note: i used 400g philly xxL, 45g yog and 1 egg rather than quantities below. And it was delish!
Cooked it in a dish... and I'd say you'd certainly get two (large) portions out of it!
American Cheese Cake
Preparation Time: 10 minutes, Cooking Time: 50 minutes, Cooling time: 4 hrs. Serves 2. Phase PP Attack.
Ingredients
800g Philadelphia Extra Light Cream Cheese-at room temperature for about 2 hrs before using
75g Fat Free Natural Yogurt
2 eggs
3 tbsp. Splenda
1 tsp. Vanilla Essence
Preheat the oven to 190 C / Gas 5. Whip together the cream cheese and yogurt until it is smooth. Slowly add the eggs, Vanilla & Splenda. The mixture should have a light yet smooth texture. Pour into a spring form cake tin placed on a baking tray.
Bake for 5 minutes then reduce the oven temperature to 110 C/ Gas ¼ and bake for a further 45 minutes. Let it cool in the oven with the door ajar then refrigerate for 4 hrs before serving chilled
Note: i used 400g philly xxL, 45g yog and 1 egg rather than quantities below. And it was delish!
Cooked it in a dish... and I'd say you'd certainly get two (large) portions out of it!
American Cheese Cake

Preparation Time: 10 minutes, Cooking Time: 50 minutes, Cooling time: 4 hrs. Serves 2. Phase PP Attack.
Ingredients
800g Philadelphia Extra Light Cream Cheese-at room temperature for about 2 hrs before using
75g Fat Free Natural Yogurt
2 eggs
3 tbsp. Splenda
1 tsp. Vanilla Essence
Preheat the oven to 190 C / Gas 5. Whip together the cream cheese and yogurt until it is smooth. Slowly add the eggs, Vanilla & Splenda. The mixture should have a light yet smooth texture. Pour into a spring form cake tin placed on a baking tray.
Bake for 5 minutes then reduce the oven temperature to 110 C/ Gas ¼ and bake for a further 45 minutes. Let it cool in the oven with the door ajar then refrigerate for 4 hrs before serving chilled