EASY CHEESECAKE
2 cups 1% fat cottage cheese
3/4 cup frozen egg substitute, thawed
1/2 cup light cream cheese
1/2 cup plus 1 tablespoon sugar, divided use
1/4 teaspoon vanilla extract
1/3 cup low fat or fat free vanilla yogurt
1 tablespoon sugar
1/8 teaspoon lemon juice
Mint leaves (optional, for garnish)
Preheat oven to 300 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan.
Bake for 35 minutes, or until edges are set.
Combine yogurt, the remaining 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake.
Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours.
To serve, garnish with mint leaves, if desired.
Makes 8 servings
Per serving: 146 calories, 3.1g fat, 19% calories from fat
Source: Cooking Light, Guilt-Free Desserts
2 cups 1% fat cottage cheese
3/4 cup frozen egg substitute, thawed
1/2 cup light cream cheese
1/2 cup plus 1 tablespoon sugar, divided use
1/4 teaspoon vanilla extract
1/3 cup low fat or fat free vanilla yogurt
1 tablespoon sugar
1/8 teaspoon lemon juice
Mint leaves (optional, for garnish)
Preheat oven to 300 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan.
Bake for 35 minutes, or until edges are set.
Combine yogurt, the remaining 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake.
Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours.
To serve, garnish with mint leaves, if desired.
Makes 8 servings
Per serving: 146 calories, 3.1g fat, 19% calories from fat
Source: Cooking Light, Guilt-Free Desserts
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