| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Diabetic, Cakes |
12 |
Servings |
INGREDIENTS
|
|
Nonstick Cooking Spray |
| 1/4 |
c |
Graham-Cracker Crumbs |
| 1 |
pk |
8oz Light Cream Cheese Neufchatel, halved |
| 1 |
pk |
15oz Reduced-Fat Cottage Cheese |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Unsweetened applesauce |
| 2 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla Extract |
| 1/2 |
ts |
Grated Lemon Peel |
| 1/4 |
ts |
Salt |
| 1 |
pt |
Strawberries |
INSTRUCTIONS
Cover outside of 8x3" springform pan with foil (to prevent mixture from
leaking during baking). Spray pan with nonstick cooking spray, then evenly
sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached, blend
light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With
oven door closed, turn off oven; let cheesecake remain in oven 30 minutes.
remove; cool in pan on wire rack 30 minutes. Cover and refrigerate
cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries;
arrange on top of cheesecake.
Nutrition: 150 Calories, 7 g fat, 56 mg cholesterol, 170 mg sodium
Exchanges: 1 Milk, 1/2 Fat
Source: Good Housekeeping, April 1993
Posted to MM-Recipes Digest V4 #090 by Jan Crow <jccrow@hypercon.com> on
Mar 30, 1997
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