<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!)
>
>-L.


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
recipe:

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 recipegoldmine.com May 22, 2001