1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping 1 cn Cherry pie filling
1. Heat oven to 350?F. 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 350?F 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 Source: Healthy Choice and Redi Wip Lite (recipe from newspaper) Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.