Terry Conlon at Lake Austin Spa Resort
(not in his cookbook)
Contributed by Kathy Villarreal Huebner
2/3 cup brown sugar
1/2 cup water
Combine the water and sugar in a saucepan, bring to a boil, then simmer, stirring occasionally, for 5 or 6 minutes. Divide into 18 individual oven proof dessert cups or pour into an 8" square baking pan.
4 egg whites
2 tsp. vanilla
2 cups 1% milk
6 oz. evaporated skim milk
2 tsps. cornstarch (dissolved in a little of the milk)
7 oz. fat free sweetened condensed milk
2 tbsp. sugar
4 oz. low fat cream cheese, softened
4 oz. fat free cream cheese, softened
Combine all ingredients in a food processor and blend until smooth. Pour into dessert cups or baking pan. Set into a larger pan; add water to a depth of one inch and bake at 325 degrees until set. Individual cups will take about one hour; a single baking pan about one and a half hours. Remove from water bath and chill. Run a sharp knife around the edge and invert dessert onto plates or platter.
It really tastes pretty close to the real stuff! Enjoy!
April 22, 1999