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Lemon Cheesecake




Source of Recipe


Unknown


List of Ingredients




Low-Fat Lemon Cheesecake


1 cup graham cracker crumbs
2 tablespoons margarine -- reduced fat
24 ounces light cream cheese -- softened
2 tablespoons all-purpose flour
1/4 cup sugar
3 tablespoons fresh lemon juice
3/4 cup egg substitute
8 ounces nonfat yogurt -- lemon flavor


Recipe





Combine cracker crumbs and margarine; press into
bottom of a 9-inch springform pan. Set aside.

Beat cream cheese, flour, and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.

Cover loosely with foil. Bake at 350 degrees F. for 60
to 70 minutes or until set. Cool to room temperature. Refrigerate.

Garnish with berries if desired.
Yield: 16 servings.

Per Serving: 175 Calories; 11g Fat (55.1% calories
from fat); 7g Protein;
13g Carbohydrate; trace Dietary Fiber; 24mg
Cholesterol; 321mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 1 1/2
Fat; 1/2 Other Carbohydrates.