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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Martha Woody
  • 8 ounces reduced-fat cream cheese, at room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice
  • Sugar substitute or sugar, to taste
  • 1 cup whipping cream
Combine the cream cheese, vanilla, lemon juice and sugar substitute; mix well. Whip the cream until soft peaks form. Gently mix about 1/3 of the whipped cream into the cream cheese mixture. Stir in the remaining cream in two batches. Chill for 2-3 hours. Serve in individual dishes with desired topping, such as sugar-free jam or crushed pecans. The mixture also may be spread into a baked crust and chilled.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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