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August 2000 Issue
Lazyday Cheesecake
by Ronda L. Halpin
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This month, I bring you all a break from the dog days of summer with a cool dessert that never asks you to turn on your oven. Add to that pleasure the wonderful combination of light cheesecake and fresh, chilled fruit and you've got it made in the shade.

This recipe is so easy. I call it my Lazyday Cheesecake because it takes all of 10 minutes to make and can be enjoyed with whatever fresh fruit you have on hand. (Actually, you can opt to leave out the fruit, but I love the way it looks and tastes.) Not only is the result sinfully delicious, it's also a lovely way to end a nice meal. You also might want to take advantage of some of the other suggestions on how to cut down on heat in the kitchen included in the Rush Hour column.

Because the ingredients for this dessert are almost always on hand, it also makes a great treat when you get that unexpected call in the morning to say you'll be having company over by nightfall. Present your simple dessert and you'll be hearing ohhs and ahhs from all around the table. Just smile and enjoy the attention. Your secret is safe with me!


Lazyday Cheesecake

  • 2 pkgs. (8oz.) 1/3-fat cream cheese, softened
  • 1/3 c. sugar
  • 1 (8oz.) tub fat-free Cool Whip
  • 1 (9-inch) prepared graham cracker crust
Beat the cream cheese and sugar until creamy and smooth. Add the Cool Whip and mix by hand until well blended. Pour into the prepared crust and chill at least 3 hours before serving. Top with fresh fruit.
  • Yields: 6-8 servings
  • Preparation Time: 10 minutes, plus chilling time

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