| 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.
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