Lemony cheesecake with raspberry topping

12 servings

Ingredients

Quantity Ingredient
32 ounces Yogurt, low-fat vanilla
Vegetable cooking spray
1 cup Granola, low-fat (no
Raisins)
1 tablespoon Margarine -- melted
1 cup Sour cream, nonfat
¾ cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
8 ounces Neufchatel cheese
1 teaspoon Lemon peel -- grated
2 tablespoons Lemon juice
1½ teaspoon Vanilla extract
2 Egg
2 Egg white
¾ cup Sour cream, light
1 tablespoon Sugar
1 teaspoon Vanilla extract
1 Egg white
10 ounces Raspberries in syrup --
Thawed

Directions

Place a colander in a 2 quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into large bowl, and set aside; discard liquid. Coat bottom of 9" springform pan with Pam. Combine granola and margarine; stir well.

Press mixture into bottom of pan. Bake at 325 for 20 minutes, and let cool on a wire rack. Add nonfat sour cream and next 4 ingredients to the yogurt cheese, and beat at medium speed until smooth. Add the grated lemon rind, lemon juice, 1½ tsp of vanilla, 2 eggs and 2 egg whites, and beat well. Spoon the cheese mixture into prepared pan. Bake at 325 for 1 hour; remove from oven.

Combine low-fat sour cream, 1 Tbsp sugar, 1 tsp vanilla and 1 egg white; stir well. Spread sour cream mixture evenly over cheesecake, and return to oven; bake an additional 15 minutes. Turn off oven, and let cheesecake stand in closed oven 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with raspberries.

244 calories and 9⅕ grams fat per serving.

Recipe By : Cooking Light-June 95 From: Meg Antczak Date: 08-09-95 (21:24) (159) Fido: Cooking

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