32 oz Vanilla low-fat yogurt, (1
-carton)
Vegetable cooking spray
1 c Low-fat granola cereal,
-(without raisins)
1 tb Stick margarine, melted
1 c Nonfat sour cream
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
8 oz Neufchatel cheese, (1
-package)
1 ts Grated lemon rind
2 tb Lemon juice
1 1/2 ts Vanilla extract
2 Eggs
2 Egg whites
3/4 c Low-fat sour cream
1 tb Sugar
1 ts Vanilla extract
1 Egg white
10 oz Frozen raspberries in light
-syrup, (1 package) thawed
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 a large bowl, and set aside; discard liquid.
Coat bottom of 9-inch springform pan with cooking spray. Combine granola
and margarine; stir well. Press mixture into bottom of pan.
Bake at 325 degrees for 20 minutes, and let cool on a wire rack.
Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel
cheese) to the yogurt cheese, and beat at medium speed of a mixer until
smooth. Add the grated lemon rind, lemon juice, 1-1/2 teaspoons of vanilla,
2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into
prepared pan.
Bake at 325 degrees for 1 hour; remove from oven.
Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon 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 for 1 hour. Remove cheesecake from oven;
cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 wedge
and 4 teaspoons raspberry topping).
Per serving: 295 Calories; 10g Fat (31% calories from fat); 10g Protein;
42g Carbohydrate; 53mg Cholesterol; 236mg Sodium
Serving Ideas : Serve with raspberries.
Yields
12 Servings