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Add a photoServings: 10
Ingredients
- 1 c. graham cracker crumbs
- 3 Tbsp. sugar
- 2 Tbsp. margarine -- melted
- 3 x (8 ounce.)
- 3/4 c. sugar
- 2 Tbsp. all-purpose flour
- 3 Tbsp. lemon juice
- 3/4 c. egg substitute
- 8 ounce yogurt -- lemon, nonfat
Directions
- Combine first 3 ingredients; firmly press into bottom of a 9 inch spring form pan. Combine cream cheese, 3/4 c. sugar, and flour; beat at medium speed with an electric mixer till fluffy. Gradually lemon juice and egg substitute, beating well. Add in yogurt, beating well; pour into prepared pan. Cover loosely with aluminum foil. Bake at 350 degrees F. for 1 hour or possibly till set. Remove from oven, and immediately run a knife around sides of cheesecake to loosen. Cold completely in pan on a wire rack. Cover and refrigerateat least 8 hrs. Remove sides of pan.
- Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 10 servings | |
| Calories 216 | |
| Calories from Fat 47 | 22% |
| Total Fat 5.26g | 7% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.42g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 112mg | 3% |
| Total Carbs 38.53g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 24.44g | 16% |
| Protein 4.1g | 7% |
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