Lemon Cheesecake

Diabetic Lemon Cheesecake

1 cup graham cracker crumbs
2 tbsp. light margarine, melted
3 (8-oz.) pkgs. low-fat cream cheese, softened
2 tbsp. all-purpose flour
1/4 cup sugar
3 tbsp. fresh lemon juice
3/4 cup egg substitute
1 (8-oz.) carton sugar-free, fat-free lemon yogurt
Assorted fresh berries, optional

Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. 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 350ºF. for 60-70 min. or until center is almost set.

Cool to room temperature. Refrigerate. Garnish with berries if desired.

yield: 16 servings.

Exchanges: 1-1/2 Fat, 1 Starch, 1/2 Meat
Nutritional Information:
(Calculated without berries)
Serving Size: 1 slice, Calories: 178, Sodium: 330 mg, Cholesterol: 25 mg, Carbohydrate: 16 gm, Protein: 7 gm, Fat: 10 gm

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