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Reviews Date of last review
4 Thu March 3, 2005
Recommended By Average Price Average Rating
75% of reviewers None indicated 10.0












Description:
Ingredients: Pecan Crust
1 cup pecans
1/4 cup butter



Filling
24 ounces cream cheese
3 eggs
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 cup Splenda


How To Prepare: Crust: combine butter and
pecans and Bake at 400 for
5 minutes.


Combine cream cheese
with Splenda and press
through sieve. Beat egg
yolks and add lemon juice
and cornstarch to cream
cheese. Beat egg whites
stiff and add to cream
cheese mixture. Pour into
crust. Bake at 350 for 25
minutes.
Carbs per serving - include all nutritional information if known: 60g carbs total
Effort (Easy, Average, Difficult): Easy
 


Review Date: Sun October 3, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): GREAT TASTE...easy to prepare
Cons:

A friend made this for my birthday....said it was very easy to prepare!!! We loved it...GREAT CHOICE if you LOVE cheesecake
Review Date: Sat January 22, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Sounds good
Cons: Is it really 60 carbs? That isn't LOW.

Review Date: Thu March 3, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): easy
Cons: too good to stop

TOOK LONGER TO BAKE THAN IT STATED IN RECIPE
Review Date: Thu March 3, 2005 Would you recommend the product? No | Price you paid?: None indicated | Rating: 0 

 
Positive aspects of the product (pros):
Cons:

CARB COUNT IS CORRECT


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