CRUST
2 tbsp honey
1 tbsp water
1 cup graham cracker crumbs
FILLING
1 unflavored gelatin
1/4 cup water
1 can evaporated skim milk
1 package healthy choice fat free crea
2 tbsp lime juice
1 tsp lime rind
1/2 cup skim milk
1 green food color
1 sweetener
Directions
1. Combine honey and water; add to crumbs. Mix well; press into 9"
springform pan or pie plate. 2. Soften gelatin in water; stir over
low heat until dissolved or dissolve in microwave. Stir into
evaporated skim milk; chill until thickened but not set. 3. Whip on
high speed of electric mixer until stiff peaks form. 4. Mix cream
cheese, lime juice and rind until blended. Gradually add skim milk
and food color mixing until smooth and blended. 5. Add low calorie
sweetener to taste; fold into evaporated milk mixture. Pour over
crust; chill until firm.
Serves 10 to 12.
Servings: 12 servings
Limelight Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Recipes as a concept can be traced back into distant history, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that is, these, old cookbooks were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the Romans used a good variety of aromatic flavors, including some that we all recognise such as basil, rue and asafoetida. Continuing our culinary historical journey, there are a couple of cookery books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that is popular today, but instead recipes for the types of food on the menues of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas created an outbreak in cookery books, many of which are now in private libraries. Over the succeeding few hundred years, the wealthy families of Europe competed to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes were much in demand. However, it wasn`t until the 1800s the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the twentieth century, recipe publications are highly popular mostly due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Limelight Cheesecake recipe.
