| 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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