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Lemon Cheesecake I

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Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group

  • Yield: 16 servings

Ingredients Edit

Directions Edit

  1. Combine cracker crumbs and margarine; press into bottom of an ungreased 9-inch spring-form pan. Set aside.
  2. Beat cream cheese, flour and sugar until light and fluffy.
  3. Gradually add lemon juice and egg substitute. Beat well.
  4. Fold in yogurt.
  5. Pour into crust.
  6. Cover loosely with foil.
  7. Bake at 350°F for 60 – 70 minutes or until center is almost set.
  8. Cool to room temperature.
  9. Refrigerate.
  10. Garnish with berries if desired.

Nutritional information Edit

Per serving (1 slice, calculated without berries):

  • Calories: 178 | Sodium: 330 mg | Cholesterol: 25 mg | Carbohydrate: 16 gm | Protein: 7 gm | Fat: 10 gm
  • Exchanges: 1½ fat | 1 starch | ½ meat

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