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Preheat oven to 300 degrees F. Spray a 9 inch springform pan with a vegetable cooking spray. Place all of the ingredients, except the Yogurt Topping and fruit, into a food processor container and process the mixture until smooth. Pour the filling into the prepared pan and bake the cheesecake for 35 minutes or until the edges are set. Meanwhile, prepare the Topping. Carefully spread the topping over the cheesecake and continue baking for 5 minutes. Remove the cheesecake from the oven to a wire cooling rack and loosen it from the side of the pan with a knife; cool it completely. Cover and refrigerate the cheesecake until it is chilled, then remove the side of the pan. Serve the cheesecake with the fruit of your choice, if you wish. Refrigerate any leftover cheesecake! Yogurt Topping 2/3 Cup plain nonfat yogurt 2 Tablespoons sugar Stir the yogurt and sugar together in a small bowl until the mixture is well blended.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.5mg||0 %|
|Sodium 164.6mg||6 %|
|Potassium 49.8mg||1 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 36.4g|
|Protein 4.8g||7 %|
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Calories per serving: 166
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