Lemon Cheesecake

Sue Freeman

Lemon Cheesecake

1 cup graham cracker crumbs 2 tablespoons light margarine, melted 3 packages (8 ounces each) low-fat cream cheese, softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 1 carton (8 ounces) sugar-free fat-free lemon yogurt Assorted fresh berries, optional

Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. springform pan. Set aside.

Beat cream cheese, flour and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil.

Bake at 350 degrees for 60-70 min or until center is almost set. Cool to room temperature. Refrigerate. Garnish with berries if desired.

yield: 16 servings. Exchanges: 1-1/2 Fat, 1 Starch, 1/2 Meat Nutritional Information: (Calculated without berries) Serving Size: 1 slice Calories: 178 Sodium: 330 mg Cholesterol: 25 mg Carbohydrate: 16 gm Protein: 7 gm Fat: 10 gm

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