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
We are able to trace the history of written recipes way back into history, in truth as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of cookery books from the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is popular today, but rather recipes for the types of meals cooked for the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as basil and rosemary. These new foods and spices led to an increase in books on cooking, many of which still exist in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe competed to lay on the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes common in their social group. When we get to the 20th century, cooking publications are highly popular due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Limelight Cheesecake recipe.
