Free Recipe Low-Fat Lemon Cheesecake

Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Low-Fat Lemon Cheesecake Recipe

Nonstick vegetable cooking
1/4 c Graham cracker crumbs
16 oz Low-fat cream cheese
1 c Sugar
2/3 c Egg substitute
1-3/4 c Plain yogurt cheese; yogurt
-drained in cheesecloth
-until semisolid, up to 2
2 ts Vanilla
1 ts Grated lemon peel
1 tb Lemon juice
Sliced oranges; and/or for
Strawberries; and/or for
Kiwifruit; for garnish

Low-Fat Lemon Cheesecake Preparation

Heat oven to 350 degrees. Coat a 9-inch springform pan with vegetable spray and sprinkle bottom with graham cracker crumbs. Refrigerate. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan. Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.) Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving. Exchanges: All lunch menus this week have about 450 calories total and include: 2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable servings 1 Fruit serving 1 Fat serving Total Fat — 15g Total Carbohydrate — 50g Protein — 22g Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving. Or 1 Starch serving instead of the Fruit serving. Recipe for Sunday, 3/8/98 This week we are featuring complete lunch menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the best of the award-winning Month of Meals series of menu planners. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat Lemon Cheesecake Copyright