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Low-fat Lemon Yogurt Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST:

Nonstick cooking spray
1/3 cup vanilla wafer crumbs, 7 wafers
2 tsp. sugar
1/4 tsp. lemon peel, grated

FILLING:

3 8-oz. packages low-fat cream cheese, softened
1 cup sugar
1 cup fat-free egg product
1 8-oz. container low-fat lemon yogurt
2 tsp. vanilla extract
1 tsp. grated lemon peel

TOPPING

One 11 oz jar lemon curd
4 cups fresh fruit

Recipe



Heat oven to 350º
Spray 9" springform pan with nonstick spray.
In small bowl, combine all crust ingredients, mix well.
Sprinkle crust mixture into bottom and halfway up sides of sprayed pan.
In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth.
Add remaining filling ingredients, beat until smooth.
Pour into crust-lined pan.
Bake at 350º for 50 to 60 minutes or until center is almost set.
Cool for 1-1/2 hrs until completely cooled.
In small bowl, stir lemon curd to soften.
Spread over top of cheesecake and chill overnight.
Just before serving, remove sides of pan.
Top with fruit.
16 servings. 280 cal.