| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | 12 | Servings | ||
INGREDIENTS
| 3/4 | c | Graham cracker crumbs |
| 2 | tb | Margarine(melted) |
| 2 | c | Low-fat ricotta cheese |
| 2/3 | c | Low-fat Neufchatel |
| 1/3 | c | Fruit sweetener* |
| 1/3 | c | Mashed potato flakes |
| 1 | ts | Vanilla |
| 4 | Egg whites | |
| 1/3 | c | Non-fat yogurt |
INSTRUCTIONS
CRUST FILLING 1. Mix "crust" ingredients well and press into bottom of 8-inch springform pan. 2. With electric mixer, beat ricotta and Neufchatel well. Add fruit sweetener, potato flakes and yogurt. Continue beating while adding vanilla. Beat 3 minutes. 3. In separate bowl, beat egg whites until they hold peaks. Fold into cheese mixture. Pour into crust and sprinkle with nutmeg. 4. Bake 40 to 50 minutes at 350F until cheesecake is slightly firm in the center. Cool well before slicing. * To make fruit sweetener- mix 1 part frozen apple juice concentrate and 1 part granulated fructose. NUTRITIONAL INFO per serving: 162 calories; 9g fat; 13g carbohydrate; 8g protein Source: "Sweet Inspirations" by Patti Lynch. Her site is located at http://www.whidbey.net/sweet Posted to The Gourmet Connection Recipe Page Newsletter 23 Feb 97 by Gourmet Connection <capco@norwich.net> on Feb 23, 1997.
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