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Name: Light Lemon Cheesecake with Strawberries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 c Grape nuts cereal; 1 1/4 c Plus 3 1/2 tablespoons granu; 12 oz Reduced-fat cream cheese;; 1/4 ts Salt; 1/2 c All-purpose flour; 16 oz Low-fat lemon yogurt; 2 lg Eggs separated; 1 ts Vanilla; 1 pt Strawberries; hulled and; (if large); Sugar; divided

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INGREDIENTS

1/4 c Grape nuts cereal
1 1/4 c Plus 3 1/2 tablespoons granu
12 oz Reduced-fat cream cheese;
1/4 ts Salt
1/2 c All-purpose flour
16 oz Low-fat lemon yogurt
2 lg Eggs ; separated
1 ts Vanilla
1 pt Strawberries; hulled and
(if large)
Sugar; divided

INSTRUCTIONS

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 300 degrees. Coat a 9-inch springform pan with nonstick cooking spray or lightly brush with vegetable oil. In a food processor, combine cereal and 1 1/2 tablespoons sugar. Process until fine crumbs form. Place crumb mixture in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the counter so that the crumbs are evenly distributed. Set aside. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add 1 1/4 cups sugar, egg yolks, vanilla and salt. Beat until smooth. With mixer at low speed, gradually add yogurt and flour, beating until smooth. (Alternately, you can blend all ingredients in a food processor.)In a large clean mixing bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, whipping until stiff but not dry peaks form. With a rubber spatula, fold the beaten whites into the cream cheese mixture. Turn batter into prepared pan. Bake for 50 to 60 minutes or until the cheesecake is puffed and the top is pale golden and dry to the touch. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Remove the cheesecake from the oven and let cool completely on a wire rack. Remove the springform pan sides. Refrigerate, loosely covered with plastic wrap, for at least 4 hours or up to 2 days. Shortly before serving, arrange strawberries over the cheesecake. Yield: 8 servings. By Tina Danze. Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 03, 1997

NOTES

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Light Lemon Cheesecake with Strawberries

1/4 c Grape nuts cereal
1 1/4 c Plus 3 1/2 tablespoons granu
12 oz Reduced-fat cream cheese;
1/4 ts Salt
1/2 c All-purpose flour
16 oz Low-fat lemon yogurt
2 lg Eggs separated
1 ts Vanilla
1 pt Strawberries; hulled and
 (if large)
 Sugar; divided

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 300 degrees.  Coat a 9-inch springform pan with nonstick cooking spray or lightly brush  with vegetable oil.    In a food processor, combine cereal and 1 1/2 tablespoons sugar. Process  until fine crumbs form. Place crumb mixture in prepared pan; tilt and  rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the  counter so that the crumbs are evenly distributed. Set aside.    In a large mixing bowl, beat cream cheese with an electric mixer until  smooth. Add 1 1/4 cups sugar, egg yolks, vanilla and salt. Beat until  smooth. With mixer at low speed, gradually add yogurt and flour, beating  until smooth. (Alternately, you can blend all ingredients in a food  processor.)In a large clean mixing bowl and with clean beaters, beat egg  whites until soft peaks form. Gradually add remaining 2 tablespoons sugar,  whipping until stiff but not dry peaks form. With a rubber spatula, fold  the beaten whites into the cream cheese mixture.    Turn batter into prepared pan. Bake for 50 to 60 minutes or until the  cheesecake is puffed and the top is pale golden and dry to the touch. Turn  off the oven and leave the cheesecake inside with the door closed for 30  minutes. Remove the cheesecake from the oven and let cool completely on a  wire rack. Remove the springform pan sides. Refrigerate, loosely covered  with plastic wrap, for at least 4 hours or up to 2 days.    Shortly before serving, arrange strawberries over the cheesecake.    Yield: 8 servings. By Tina Danze.    Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]  Gilliland) on May 03, 1997

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 8 Servings

Calories: 168
Calories from Fat: 65 (39%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.9g
Cholesterol 267.8mg		82 %
Sodium 246.2mg		8 %
Potassium 241.4mg		6 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 12.8g
Protein 12.1g		17 %
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.

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Calories per serving: 168

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