Facts and Figures
|
| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
1 hour |
| Key Nutritional Value |
Calories 285Cal
Phosphorus 40mg
Potassium 55mg
Protein 2g
Sodium 160mg
|
Ingredients
|
| vanilla wafer crumbs |
1 1/4 cups (295 ml) |
| sugar |
2 Tbsp. (30 ml) |
| margarine or butter, melted |
3 Tbsp. (45 ml) |
| cream cheese, softened |
2 pkg (8 oz.) (225 g)
plus 1 pkg (3 oz.) (85g) |
| sugar |
1 cup (235 ml) |
| grated lemon peel |
2 tsp. (30 ml) |
| vanilla |
1/4 tsp. (1 ml) |
| eggs |
3 |
| blueberry filling |
1 can (21 oz.) (595 g) |
| |
|
Instructions
|
Makes 16 slices
Mix wafer crumbs, 2 Tbsp. (30 ml) sugar and margarine. Press in bottom of 9 inch (20 cm) springform pan or 9 inch (20 cm) pie pan.
Bake 10 minutes at 350° (175° C). Cool.
Beat cream cheese in large bowl. Add 1 cup (235 ml) sugar gradually, beating until fluffy. Add lemon peel and vanilla.
Beat in one egg at a time. Pour over crumb mixture.
Bake at 300° (150° C) for 1 hour or until center is firm.
Refrigerate at least 3 hours.
Top with pie filling.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
|
