| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Easy | 8 | Servings | |
INGREDIENTS
| 2 | c | Cottage cheese, 1% fat |
| 3/4 | c | Frozen egg substitute — |
| Thawed | ||
| 1/2 | c | Light cream cheese |
| 1/2 | c | Sugar |
| 1/4 | ts | Vanilla extract |
| 1/3 | c | Vanilla yogurt, lowfat |
| 1 | tb | Sugar |
| 1/8 | ts | Lemon juice |
INSTRUCTIONS
Preheat oven to 300 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan and bake for 35 minutes, or until edges are set. Combine yogurt, 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake. Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours. Garnish with mint leaves, if desired. (146 calories, 3.1g fat, 19% calories from fat) Recipe By : Cooking Light, Guilt-Free Desserts From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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