Bob's Low-Fat, Low-Carb Lemon Cheese Cake
From the kitchen of Taco Bob

Ingredient list

• 1 Cup Old Fashioned Rolled Oats
• ½ Cup Butter
• 1 Cup Walnuts
• 1 Cup Splenda
• 3 8-ounce blocks of Non-Fat Cream Cheese
• One Fresh Lemon, zested & juiced
• 3 Large Eggs, separated
• ½ tsp Vanilla Extract

Directions

1. Preheat oven to 350°
2. Place oats and walnuts in a food processor and pulse until the consistency of cracker crumbs.
3. Microwave oat and nut mixture with butter in a microwave-safe pie pan until butter is melted.
4. Mix oats, nuts, and butter, pressing into a thin crust. [optional: bake the crust for 20 minutes to toast the nuts & oats]
5. Whip egg whites to stiff peaks.
6. Combine cream cheese and Splenda in a large mixer and stir until smooth.
7. Beat in one egg yolk at a time.
8. Add zest of the entire lemon, ¼ cup lemon juice, & the vanilla.
9. Gently fold the egg whites into the cream cheese mixture.
10. Pour into crust.
11. Bake for about 1 hour, until knife inserted in the middle of the cake comes out clean.
12. Cool to room temperature, refrigerate at least three hours, but no more than 10 days.

Serving Suggetions: (optional)

Serve with desired fruit topping, sour cream glaze, or eat it right out of the pan :o)