CREAMY VANILLA-CARAMEL CHEESECAKE

15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
2 teaspoons vanilla
2 cups vanilla low-fat yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired

1. Heat oven to 300 degrees F. Spray springform pan, 9 x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.

3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.

4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

Betty’s success tip
Cheesecake doesn’t have to be high in fat and calories to be delicious. By replacing full-fat cream cheese and sour cream with their lower-fat counterparts, you can have your cheesecake--and eat it, too!

Servings: 16

PER SERVING: Calories 175, Fiber 0g, Fat 7g (Saturated 5g), Cholesterol 25mg, Sodium 180mg, Protein 5g, Carbohydrate 23g
Food Exchanges: 2 Carbohydrate; 1 Fat

Source: Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3