"Soon her fingers were deftly pulling out tufts of grass and violets from around the bleeding heart; nothing like weeding to unknot the mind ..."
(Dicentra spectabilis 'Gold Heart')
Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.
LEMON DELIGHT CHEESECAKE
~ Favorite 'heart smart' spring dessert from old clipped Bon Appetit (Aug 1995)
1 cup graham cracker crumbs
3 Tbsp. sugar
2 Tbsp melted margarine
3 (8-oz) packages low fat/fat free soft cream cheese
3/4 cup sugar
2 Tbsp. flour
3 Tbsp lemon juice
3/4 cup egg substitute
1 (8-oz) carton lemon low fat/non fat yogurt
Garnish: lemon slices and fresh mint sprigs
- Combine graham cracker crumbs, 3 Tbsp. sugar, and margarine; firmly press into bottom of 9-inch springform pan.
- Combine cream cheese, 3.4 cup sugar, and flour; beat at medium speed with electric mixer until fluffy. Gradually add lemon juice and egg substitute, beating well. Add yogurt, beating well; pour into prepared pan. Cover loosely with foil.
- Bake at 350-degrees for 1 hour or until set. Remove from oven; immediately run knife around sides of cheesecake to loosen. Cool completely in pan. Cover and refrigerate at least 8 hours.
- Remove sides of pan from cheesecake. Garnish with lemon slices and fresh mint. (6 servings)