|
Fresh Lemon Cheesecake with Raspberries
Makes 12 servings
|
|
|
|
|
|
Ingredients
|
|
4
|
ounces fat-free cream cheese, softened
|
|
2
|
ounces reduced-fat cream cheese, softened
|
|
1/2
|
cup sugar
|
|
1
|
teaspoon vanilla
|
|
2
|
tablespoons fresh lemon juice
|
|
2
|
teaspoons lemon peel, divided
|
|
1/2
|
cup cholesterol-free egg substitute
|
|
1
|
container (8 ounces) fat-free sour cream
|
|
5
|
packets sugar substitute or equivalent of 10 teaspoons sugar, divided
|
|
2
|
cups raspberries or other berries
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.
|
|
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan.
|
|
3. Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
|
|
4. Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
|
|
5. Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.
|
|
|
|
© Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
(1 slice cheesecake with topping (1/12 of total recipe))
|
|
Calories
|
143
|
|
Calories from Fat
|
30 %
|
|
Total Fat
|
5 g
|
|
Saturated Fat
|
3 g
|
|
Cholesterol
|
14 mg
|
|
Carbohydrate
|
17 g
|
|
Fiber
|
1 g
|
|
Protein
|
7 g
|
|
Sodium
|
218 mg
|
|
|
|
Dietary exchanges
|
|
1 Starch
|
|
1/2 Meat
|
|
1 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version