Low Fat Lemon Cheesecake
Serving Size : 12
Ingredients for prepare Low Fat Lemon Cheesecake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | graham-cracker crumbs |
| 3/4 | cups | granulated sugar - plus |
| 3 | tablespoons | granulated sugar - divided |
| 2 | tablespoons | margarine - melted |
| 24 | ounces | each) fat-free cream cheese - softened |
| 2 | tablespoons | all-purpose flour |
| 3 | tablespoons | lemon juice |
| 3/4 | cups | reduced-fat egg substitute |
| 1 | cup | nonfat lemon yogurt |
| 3/4 | cups | reduced-fat whipped topping |
recipe Low Fat Lemon Cheesecake
1. Preheat oven to 350°F. In small bowl,
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combine graham-cracker crumbs, 3 tablespoons sugar and margarine; mix well. Pat onto bottom of 9- to 10-inch springform pan.
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Set aside. 2. Beat cream cheese, the remaining 3/4 cup sugar and flour together until light and smooth.
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Gradually add lemon juice and egg substitute; beat well. Add lemon yogurt and mix
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thoroughly. 3. Pour over crust. Loosely cover springform pan with foil. Bake 60 to 70 minutes, until
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center of cake is set. Gently run tip of knife between cake and edge of pan.
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Cool to room temperature before removing rim of pan. Chill. Serve topped with 1 tablespoon of whipped topping on
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each slice. Makes 12 servings. Preparation time: 20 minutes. Baking time: 1 hour. Chilling time: 4 hours. Per serving:
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About 198 cal, 12 g pro, 39 g car, 4 g fat, 18% cal from fat, 8 mg chol,
Low Fat Lemon Cheesecake
337 mg sod, 0 g fiber.
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