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Ginny Sher
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<snip other stuff>

>> She ate her artichoke plain
>> She had ff salad dressing over her greens and I did not use any nuts
>> in her salad.
>> I served some french bread along with the cornbread for her.
>> Dessert for her was a plate of strawberries with some blueberries
>> sprinkled in to look pretty and a little bowl each of ff greek yogurt
>> and brown sugar to dip the berries in.
>> She had the salmon with rasp. chipotle sauce because that had no fat
>> in it and the asparagus.
>> The only thing she didn't eat was the cornbread and the key lime
>> cheesecake. Otherwise, it was the same meal. No biggie.
>> Ginny

>Sounds like it worked out pretty well. I don't understand how
>someone could turn down key lime cheesecake, though...(Did you post the
>recipe? - I will look for it!)

The cheesecake was made in a 9" springform pan, so you can imagine
that it easily sliced into 8 servings, more if you would prefer to
make really small slices. There were 6 people, including my friend
who didn't touch it. I had the equivalent of one-half slice and
nothing was left. Many of the other guests had seconds... I guess it
was good, if I say so myself. The funny thing about the recipe is
that it was one of the easiest desserts I've ever made. Here is the

Easy Key Lime Cheesecake

Use one graham cracker crust.

1 lb cream cheese, softened
3/4 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 tsp finely grated fresh lime zest

In a food processor blend cream cheese, lime juice and condensed milk
until smooth. Add zest and pulse just until combined. Pour filling
into shell. Cool in fridge for at least 6 hours.
You can top it with Cool Whip® or whipped cream...and you can put
slices of lime on top for decoration

Recipe Type: Cakes, Dessert, Fruit
Recipe Source: Author: Annet222 at May 22, 2001