Name: Lemony Cheesecake with Raspberry Topping
Ingredients: 32 oz Vanilla low-fat yogurt, (1 carton); Vegetable cooking spray; 1 c Low-fat granola cereal, (without raisins); 1 tb Stick margarine, melted; 1 c Nonfat sour cream; 3/4 c Sugar; 3 tb Cornstarch; 1/4 ts Salt; 8 oz Neufchatel cheese, (1 package); 1 ts Grated lemon rind; 2 tb Lemon juice; 1 1/2 ts Vanilla extract; 2 Eggs; 2 Egg whites; 3/4 c Low-fat sour cream; 1 tb Sugar; 1 ts Vanilla extract; 1 Egg white; 10 oz Frozen raspberries in light syrup, (1 package) thawed

If we slight the reading of the God-breathed Word, the Holy Spirit is handicapped with dull tools for teaching, reproof, correction, and instruction in right doing. Why then should we be surprised that we fall short of godly character, feel spiritually incompetent in Christian witness, and fail at good works? The loop of learning takes us back to the basics. If we want the qualities associated with spiritual maturity, we must be avid readers of the God-breathed Word and serious students of Scripture.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Desserts	12	Servings

INGREDIENTS

32	oz	Vanilla low-fat yogurt, (1 carton)
		Vegetable cooking spray
1	c	Low-fat granola cereal, (without raisins)
1	tb	Stick margarine, melted
1	c	Nonfat sour cream
3/4	c	Sugar
3	tb	Cornstarch
1/4	ts	Salt
8	oz	Neufchatel cheese, (1 package)
1	ts	Grated lemon rind
2	tb	Lemon juice
1 1/2	ts	Vanilla extract
2		Eggs
2		Egg whites
3/4	c	Low-fat sour cream
1	tb	Sugar
1	ts	Vanilla extract
1		Egg white
10	oz	Frozen raspberries in light syrup, (1 package) thawed

INSTRUCTIONS

Place a colander in a 2-quart glass measure or medium bowl. Line colander
with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of
bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and
refrigerate for 12 hours.
Spoon yogurt cheese into a large bowl, and set aside; discard liquid.
Coat bottom of 9-inch springform pan with cooking spray. Combine granola
and margarine; stir well. Press mixture into bottom of pan.
Bake at 325 degrees for 20 minutes, and let cool on a wire rack.
Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel
cheese) to the yogurt cheese, and beat at medium speed of a mixer until
smooth. Add the grated lemon rind, lemon juice, 1-1/2 teaspoons of vanilla,
2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into
prepared pan.
Bake at 325 degrees for 1 hour; remove from oven.
Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1
egg white; stir well. Spread sour cream mixture evenly over cheesecake, and
return to oven; bake an additional 15 minutes. Turn off oven, and let
cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven;
cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 wedge
and 4 teaspoons raspberry topping).
Per serving: 295 Calories; 10g Fat (31% calories from fat); 10g Protein;
42g Carbohydrate; 53mg Cholesterol; 236mg Sodium
Serving Ideas : Serve with raspberries.
Recipe by: Cooking Light, June 1995, page 69
Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.

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