Email to NEBULIZED      

Recipe Categories: nebulized's HOME PAGEAPPETIZERS BARS BEEF BREAD BREADMACHINE CAKES CANDY CASSEROLES Cheesecake COOKIES CROCKPOT DESSERTS DIABETIC Dips ETHNIC FRUIT MEATS MUFFINS ONEPOT PASTA PASTRIES PIES PORK POTATOES POULTRY RICE ROLLSBREADSTICKS SALADS SANDWICHES SeaFood SOUPSandSTEWS SWEETBREADS VEGETABLES

Peaches & Cream Cheesecake




Source of Recipe


unknown


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