16 ounces fat free cream cheese
16 ounces light whipped cream cheese
1 cup Splenda
2 large eggs
1 egg white
2 tsp. vanilla extract
1 cup fat free sour cream
1 tablespoon cornstarch
4 scoops vanilla Muscle Gain*
For fun Orange Spark* would be yummy for variety, or Citrus Rehydrate*
Preheat oven to 325 degrees. Lightly spray 9 inch spring form pan with non stick spray.
In a large bowl beat together cream cheese and Splenda until light. Add the eggs and egg
white. Beat thoroughly after each egg. Blend in sour cream and vanilla. Add the
cornstarch and muscle gain, mix well. Pour the mixture into the pan. Place a pan with 1
inch of hot water on the bottom rack of the oven. Bake the cake at 325 for 45 minutes on
the center rack. Use a timer to keep track. Turn off the oven without opening it and let it
cool for 1 hour. Let it completely cool before handling it. It’s normal for it to crack a bit.
Serve with fresh berries.
16 ounces light whipped cream cheese
1 cup Splenda
2 large eggs
1 egg white
2 tsp. vanilla extract
1 cup fat free sour cream
1 tablespoon cornstarch
4 scoops vanilla Muscle Gain*
For fun Orange Spark* would be yummy for variety, or Citrus Rehydrate*
Preheat oven to 325 degrees. Lightly spray 9 inch spring form pan with non stick spray.
In a large bowl beat together cream cheese and Splenda until light. Add the eggs and egg
white. Beat thoroughly after each egg. Blend in sour cream and vanilla. Add the
cornstarch and muscle gain, mix well. Pour the mixture into the pan. Place a pan with 1
inch of hot water on the bottom rack of the oven. Bake the cake at 325 for 45 minutes on
the center rack. Use a timer to keep track. Turn off the oven without opening it and let it
cool for 1 hour. Let it completely cool before handling it. It’s normal for it to crack a bit.
Serve with fresh berries.
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