| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert, Low fat, Tried |
14 |
Servings |
INGREDIENTS
|
|
WESSON No Stick Cooking Spray |
| 1 |
c |
Graham cracker crumbs, low-fat |
| 2 |
tb |
Sugar |
| 3 |
tb |
Margarine, melted |
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
tb |
All-purpose flour |
| 32 |
oz |
Nonfat cream cheese, softened |
| 1 |
c |
Sugar |
| 3/4 |
c |
Egg Beaters® 99% egg substitute |
| 1 1/2 |
ts |
Grated lemon rind |
| 2 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Vanilla extract |
| 8 |
oz |
Nonfat sour cream |
| 1 |
tb |
Sugar |
|
|
Lemon rose (optional) |
|
|
Fresh mint sprigs (optional) |
INSTRUCTIONS
Coat a 9-inch springform pan with cooking spray. Combine cracker crumbs, 2
tablespoons sugar, and margarine; stir well. Firmly press crumb mixture
evenly into bottom of pan. Set aside. Combine yogurt and flour in a large
mixing bowl; beat mixture at low speed of an electric mixer until well
blended. Add cream cheese; beat at medium speed until smooth. Add 1 cup
sugar, egg product, grated lemon rind, lemon juice, and vanilla; beat well.
Spoon over crumb mixture. Bake at 300s 1 hour (center will be soft but will
firm when chilled). Turn off over, and partially open oven door; leave
cheesecake in oven 30 minutes. Combine sour cream and 1 tablespoon sugar;
spread over cheesecake. Let cool in oven an additional 30 minutes with oven
door partially opened. Remove from oven, and let cool to room temperature
on a wire rack. Cover and chill 8 hours. If desired, garnish with a lemon
rose and mint sprigs.
Be sure to try these tips for success: 1. Process cheese mixture just until
blended. Processing longer incorporates too much air into the batter.
2. When baking is complete, turn oven off and leave cheesecake in oven for
30 minutes with oven door partially opened. Then add sour cream topping.
3. Carefully run a small paring knife around inside edge of pan once
cheesecake is removed from oven. This helps release cheesecake from pan as
it cools and shrinks, so there's less cracking on top.
COMPARE NUTRIENTS PER SERVING HEALTHY CHOICES Recipe Regular Recipe Fat (g)
5 38 Sodium (mg) 494 512 Cholesterol (mg) 18 149 Calories 212 525
Cheesecakes are about as close as you can get to the ultimate dessert, and
this one is no exception. If you've never made a cheesecake before, you'll
be delighted at how simple it is. Best of all-because you need to make the
cheesecake ahead of time so that it has time to cool and set-it keeps you
from last-minute hassles.
NOTES : Recipe by Patrick McDonnell, Director of Culinary Development and
Consumer Centers at ConAgrar, parent company of HEALTHY CHOICE. Made
Christmas Eve '96. Excellent results, except I didn't give it time in the
refrigerator to set, so it was runny. I garnished it with raspberries and
sliced kiwi.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97
Recipe by: Patrick McDonnell, for Healthy Choice
From: "Sharon L. Nardo" <snardo@Onramp.NET>
Date: Thu, 09 Jan 1997 23:20:46 -0500
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