This lemon cheesecake recipe is easy to throw together for a smooth and creamy summer dessert. You can’t even tell it is made with low-fat ingredients.
Ingredients
- 1 (9 inch) reduced fat graham cracker pie crust
- 2 (8 ounce) packages cream cheese
- ½ cup white sugar
- 1 ½ tablespoons all-purpose flour
- ½ cup egg substitute
- 2 ½ tablespoons lemon juice
- 1 (8 ounce) container nonfat lemon yogurt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
Step 2
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
Step 3
Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 379 | |
% Daily Value * | |
Total Fat24g | 30% |
Saturated Fat13g | 65% |
Cholesterol62mg | 21% |
Sodium298mg | 13% |
Total Carbohydrate35g | 13% |
Dietary Fiber0g | 0% |
Total Sugars24g | |
Protein9g | |
Vitamin C2mg | 12% |
Calcium104mg | 8% |
Iron1mg | 6% |
Potassium190mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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