Lemon Cheesecake


Classifications: Cakes and Pies

Qty Measure Ingredient


1 cup graham cracker crumbs

2 tablespoons light margarine, melted

3 8 oz. pkgs. low-fat cream cheese, softened

2 tablespoons all-purpose flour

1/4 cup sugar

3 tablespoons fresh lemon juice

3/4 cup egg substitute

1 8 oz. carton sugar-free fat-free lemon yogurt

Assorted fresh berries, optional

Instructions: 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 350* for 60-70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired.



Background: Note: DIABETIC EXCHANGES: One serving (without berries) equals 1-1/2 fat, 1 starch, 1/2 meat; also, 178 calories, 330 gm sodium, 25 mg cholesterol, 16 gm carbohydrate, 7 gm protein, 10 gm fat.

Serves: 16

Food Exchanges: