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    Cheesecake: 1 pt. Baked Lemon Cheesecake


    Source of Recipe


    From the kitchen ofÊDOINGFINE

    List of Ingredients




    1/2 cup splenda
    16 oz (2 cups) yogurt cheese (see note for instructions)
    1 tbsp cornstarch
    1/2 tsp grated lemon peel
    1 lemon juiced
    1 tsp vanilla
    2 eggs slightly beaten
    sliced lemon & mint sprigs (for decoration)

    Recipe



    1. Preheat oven to 325 F. Lightly grease 8" pie pan or 7" spring form pan.
    2. Combine yogurt cheese, splenda, cornstarch, lemon peel, lemon juice, and vanilla extract, mixing gently with a wire wisk. Stir in the eggs. Pour into the prepared pan and smooth the top.
    3. Bake 20 to 25 minutes (pie pan) or 55 minutes (springform pan) until the center is set. Cool slightl, and refridgerate for 8 hours or overnight. To serve, garnish with lemon slices and mint sprigs.

    Serves 8.

    Special Notes: A member from a meeting brought in this recipe for lemon cheesecake that she makes for her husband (who is diabetic). She worked out the points and said it came out to 1 point per serving. It has no crust, but you could use one, just adjust points.

    Note: to make yogurt cheese, line a strainer with a wet paper towel; set the strainer over a bowl to catch the liquid. Spoon in one 32 oz container of fat-free plain yogurt. Cover, and refridgerate for 8 hours or overnight. Makes @ 16 oz of yogurt cheese.

 

 

 

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