| 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 | T | Stick margarine, melted |
| 1 | c | Nonfat sour cream |
| 3/4 | c | Sugar |
| 3 | T | Cornstarch |
| 1/4 | t | Salt |
| 8 | oz | Neufchatel cheese, 1 |
| package | ||
| 1 | t | Grated lemon rind |
| 2 | T | Lemon juice |
| 1 1/2 | t | Vanilla extract |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 | c | Low-fat sour cream |
| 1 | T | Sugar |
| 1 | t | 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.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”