Recipe(tried): Low Fat Lemon Cheesecake

*I made this, but mine had more fat in it because I couldn't find "fat-free" cream cheese at my local grocery store, so I substituted regular cream cheese.

LOW FAT LEMON CHEESECAKE
(Diabetic Friendly)

1/4 cup graham cracker crumbs
2 packages (8 oz. each) fat-free cream cheese, softened
1 cup Splenda
2/3 cup egg substitute
1 3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semi-solid)
2 tsp. vanilla
1 tsp. grated lemon peel
1 Tbsp. lemon juice
Sliced strawberries, or kiwis (for garnish)

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.

In a large bowl, beat cream cheese until smooth. Gradually add Splenda, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.

Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)

Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight.

Top with fruit just before serving.

Makes 1 (9-inch cheesecake) 16 servings, 1 slice each