Low-Fat Lemon Cheesecake - Month Of Meals

Course : Cheesecakes
Serves: 16
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1 spray nonstick vegetable cooking spray
1/4 cup graham cracker crumbs
16 ounces fat-free cream cheese
1 cup sugar
2/3 cup egg substitute
1 3/4 cups plain yogurt cheese -- to 2-cups
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 pint sliced strawberries -- for garnish
2 Medium sliced oranges -- for garnish
1 Medium sliced kiwifruit -- for garnish

Preparation / Directions:

Preheat 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 cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into prepared pan. Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place 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.


Nutritional Information:

99 Calories (kcal); 2g Total Fat; (14% calories from fat); 5g Protein; 16g Carbohydrate; 2mg Cholesterol; 183mg Sodium

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