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Low-Fat Lemon Cheesecake


1 cup graham-cracker crumbs
3/4 cups granulated sugar; plus
3 tablespoons granulated sugar; divided
2 tablespoons margarine; melted
24 ounces each) fat-free cream cheese; softened
2 tablespoons all-purpose flour
3 tablespoons lemon juice
3/4 cups reduced-fat egg substitute
1 cup nonfat lemon yogurt
3/4 cups reduced-fat whipped topping

1. Preheat oven to 350F. In small bowl, combine graham-cracker crumbs, 3 tablespoons sugar and margarine; mix well. Pat onto bottom of 9- to 10-inch springform pan. Set aside.

2. Beat cream cheese, the remaining 3/4 cup sugar and flour together until light and smooth. Gradually add lemon juice and egg substitute; beat well. Add lemon yogurt and mix thoroughly.

3. Pour over crust. Loosely cover springform pan with foil. Bake 60 to 70 minutes, until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill. Serve topped with 1 tablespoon of whipped topping on each slice.

Makes 12 servings. Preparation time: 20 minutes. Baking time: 1 hour. Chilling time: 4 hours.

Per serving: About 198 cal, 12 g pro, 39 g car, 4 g fat, 18% cal from fat, 8 mg chol, 337 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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