Light Cheesecake

NUTRITIONAL BREAKDOWN PER SERVING

  Calories 176
   Fat Grams 3
   Carbohydrate Grams 26
   Protein Grams 9
   Cholesterol mg 39
   Sodium mg 344

CRUST
2/3 cup graham crackers, finely crushed
1 tablespoon sifted powder sugar
1 tablespoon finely shredded lemon peel
2 tablespoons margarine, melted
FILLING
1 15 ounce (430 g) carton low-fat ricotta cheese
1 8 ounce (230 g) package light cream cheese, softened
1 cup sugar or sugar substitute equivalent
2 tablespoons all-purpose flour
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
2 eggs
2 egg whites
1 8 ounce (230 g) carton plain low-fat yogurt
   

THE POINT SYSTEM

  Calorie Points 21/2
   Protein Points 1
   Fat Grams 3
   Sodium Points 15
   Fiber Points 0
   Carbohydrate Points 11/2
   Cholesterol Points 4

For crust combine crackers, powder sugar, and lemon peel. Add margarine. Press in bottom of 10" chef pan or larger frypan. Cook over low heat for 5 minutes. Cool.

For filling, in a large mixing bowl combine ricotta and cream cheese, sugar, flour, lemon peel, lemon juice and vanilla. Beat with an electric mixer until well blended. Add eggs and egg whites, beating on low speed just until combined. Stir in yogurt. Pour into crust-lined pan. Bake over low heat 1 1/4 hours or until center appears nearly set when shacken. chill thoroughly.

 

 

 

All content of this website--graphics, text and other elements--is © Copyright 2005 by Health Craft Inc. and may not be reprinted or retransmitted in whole or in part without the expressed written consent of the author.