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A Lighter Classic Cheesecake


nonstick cooking spray
1 1/4 cup graham-cracker crumbs
3/4 cups granulated sugar; divided
1/4 cup prepared prune butter
16 ounces fatfree cream cheese; softened
grated peel of 1 lemon
1 tablespoon lemon juice
2 teaspoons vanilla extract; divided
3 eggs
1 cup fat-free sour cream

1. Generously coat an 8 1/2- or 9-inch springform pan with cooking spray.

2. In medium bowl, combine crumbs and 3 tablespoons sugar. Cut in prune butter with pastry blender until mixture resembles coarse crumbs. Press evenly onto bottom and about 1 1/4 inches up side of pan; set aside.

3. Preheat oven to 375 F.

4. In large mixer bowl, beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice and 1 teaspoon vanilla at medium speed about 2 minutes, until smooth. Add eggs, one at a time, beating well after each addition. Pour into prepared crust.

5. Bake in center of oven about 50 minutes, until just set.

6. Meanwhile, in small bowl, combine sour cream with the remaining 1 tablespoon sugar and 1 teaspoon vanilla. Spread over top of hot cake and bake 10 minutes more. Cool completely on wire rack. Cover and refrigerate until chilled, at least 2 hours. Cut into wedges. Serve with berries or seasonal fresh fruit slices.

Makes 12 servings. Preparation time: 25 minutes. Baking time: 1 hour. Chilling time: 2 hours.

Per serving: About 175 cal, 10 g pro, 40 g car, 2 g fat, 10% cal from fat, 58 mg chol, 246 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00

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