1 c Graham cracker crumbs 3 tb Lemon juice
3 tb Sugar 3 tb Cholesterol-free egg product
2 tb Margarine, melted 1 ct Non-fat lemon yogurt
3 pk Fat-free Cream Cheese (8oz) Lite whipped topping
3/4 c Sugar 1 cn Cherry pie filling
2 tb Flour
1. Heat oven to 350F. Combine graham cracker crumbs, sugar and
margarine; mix well. Pat onto bottom of 9″ or 10″ springform pan. Set
aside.
2. Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg product; beat well. Add lemon
yogurt and mix thoroughly. Pour over prepared crust.
3. Loosely place aluminum foil over springform pan.
4. Bake at 350F 60 to 70 minutes or until center of cake is set.
5. Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill.
Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:
Calories…………………216 Protein……………….16g
Carbohydrates…………….30g Total Fat………………4g
Saturated Fat……………..1g Cholesterol…………….9g
Sodium…………………542mg Fiber………………….6g
% of Calories from Fat 17%
* * * * *
Comparison:
Per Serving
% Calories
Fat from Fat Cholesterol
———-
This Cheesecake 4g 17% 9mg
Regular Cheesecake 26g 63% 120mg
Yields
12 servings