1 Servings


   Nonstick vegetable cooking spray 
 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 rind 
 1  tb  lemon juice 
   Sliced oranges; and/or for garnish 
   strawberries; and/or for garnish 
   Kiwifruit; for garnish 

Preparation for Low Fat and Healthy Lemon cheesecake Recipe:

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.

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