| 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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