German Cheesecake (Fat Free; Sugar Free) - cooking recipe

Ingredients

crust
2 tablespoons unsweetened applesauce
1/3 cup Splenda granular
1 egg white
1 1/4 cups flour
filling
4 egg whites
24 ounces fat free cream cheese (3 packs)
3/4 cup Splenda granular
2 tablespoons flour
1 teaspoon vanilla
2 tablespoons skim milk

Preparation

For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9\" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
Cool to room temp, the refrigerate until chilled. Serve cold.
Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.