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Line unpricked pastry shell with double thickness of heavey-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack. In a mixing bowl, beat cream cheese until smooth. Add yogurt and preserves; pour into crust. cover and freeze for 8 hours. Remove from the freezer 30 minutes before cutting.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 234 | ||
Calories from Fat: 70 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 158.3mg | 5 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 36.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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