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Dessert: Peaches & Cream Cheesecake

Source of Recipe

Marilyn Helton


List of Ingredients

1 C graham cracker crumbs, regular or chocolate
3 T sugar
3 T lowfat margarine, melted
3 (8 oz.) packages fat-free cream cheese, softened to room temperature
3/4 C sugar
2 T flour
3 T fresh lemon juice
3/4 C liquid egg substitute (such as egg beaters®)
1 (8 oz.) carton nonfat peach yogurt

fresh mint sprigs for garnish


Recipe

Preheat oven to 350°.

Mix graham cracker crumbs, sugar and melted margarine. Pat onto bottom only of a 9 or 10-inch springform pan. Set aside.

Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg substitute; beat well. Add yogurt and mix thoroughly. Pour over prepared crust.

Bake for 60-70 minutes or until center of cheesecake is set. Gently run tip of knife which has been dipped in water, along the edge of the pan. Cool to room temperature before removing from the pan. Chill in refrigerator until serving time. Garnish with peach slices and fresh mint sprigs, if desired.

YIELD: 12 Servings

Per Serving:
312 Cal
3g Fat
52g Carbohydrate
0mg Cholesterol
542mg Sodium

Exchanges:
1 Meat
1-1/2 Bread/Starch,
1 Fruit
1/2 Fat