| 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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