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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