This recipe turned out great, with my own modifications. I made the graham cracker crust from scratch and I added 1 tsp. lemon zest to it. I also substituted the egg substitute for 2 eggs. It kind of takes away from being low fat, but it tastes better. The cheesecake turned out excellent on its own, but it did need something. So I made a lemon-blackberry sauce. Here is the recipe: 2 C. blackberries, 2 tsp. vanilla, 1/4 C sugar, 1/4 C water, 1 tbsp. lemon juice. Combine all ingredients, while the sauce is cooking smash the balckberries with a masher. Bring the sauce to a boil and simmer on low 10 minutes. Strain the berry sauce over a bowl. The sauce in the bowl will be seedless and very yummy over the cheesecake. I made 4 of them over the Easter holiday and they were a big hit.

Reviewed On: May 15, 2008

These are the best ribs I have ever had! I did modify the recipe a little bit though. First of all, I changed the amount of servings to feed 6 people. Second, instead of using 2 cans of tomato soup, I used 3/4 can tomato soup, and 1/2 can of ketchup. Third, I only used one onion and about a teaspoon more brown sugar. Finally, I used country style ribs instead of spare ribs. I made these for a dinner party I had, and everyone raved over them. Everyone who came, left with the recipe. They are awesome. Enjoy!

Reviewed On: Feb. 21, 2008

The actual dough itself was awesome, but there was hardly any lemon flavor to it. I ended up tripling the amount of lemon juice and doubling the amount of zest, and it still really needed something. We made a lemon flavored icing for it and it turned out a little better. We also didn't use the cookie cutter idea. We just made them into drop cookies, frosted them and they were delicious.

Reviewed On: Feb. 20, 2008