32 oz Yogurt, low-fat vanilla
Vegetable cooking spray
1 c Granola, low-fat (no
Raisins)
1 tb Margarine — melted
1 c Sour cream, nonfat
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
8 oz Neufchatel cheese
1 ts Lemon peel — grated
2 tb Lemon juice
1 1/2 ts Vanilla extract
2 Egg
2 Egg white
3/4 c Sour cream, light
1 tb Sugar
1 ts Vanilla extract
1 Egg white
10 oz Raspberries in syrup —
Thawed
Place a colander in a 2 quart glass measure or medium bowl. Line
colander with 4 layers of cheesecloth, allowing cheesecloth to extend
over edge of bowl. Spoon the yogurt into colander. Cover loosely
with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese
into large bowl, and set aside; discard liquid. Coat bottom of 9″
springform pan with Pam. Combine granola and margarine; stir well.
Press mixture into bottom of pan. Bake at 325 for 20 minutes, and
let cool on a wire rack. Add nonfat sour cream and next 4
ingredients to the yogurt cheese, and beat at medium speed until
smooth. Add the grated lemon rind, lemon juice, 1 1/2 tsp of
vanilla, 2 eggs and 2 egg whites, and beat well. Spoon the cheese
mixture into prepared pan. Bake at 325 for 1 hour; remove from oven.
Combine low-fat sour cream, 1 Tbsp sugar, 1 tsp vanilla and 1 egg
white; stir well. Spread sour cream mixture evenly over cheesecake,
and return to oven; bake an additional 15 minutes. Turn off oven,
and let cheesecake stand in closed oven 1 hour. Remove cheesecake
from oven; cover and chill at least 8 hours. Serve with raspberries.
244 calories and 9.2 grams fat per serving.
Yields
12 servings