Guilt Free Cheesecake Tuesday, September 18, 2012


½ cup vanilla wafer or chocolate cookie crumbs
2 8 oz pkg reduced fat cream cheese (do not use fat free)
2/3 cup Splenda
¾ cup egg substitute (like egg beaters or great eggs-pectations)
2 tsp vanilla
2 tsp lemon extract
2 cups low fat yogurt
2 TBSP all purpose flour


Heat oven to 300 deg. Spray a 9 or 10 inch spring form pan with cooking oil spray and sprinkle the crumbs evely over the bottom. Beat cream cheese with an electric mixer until smooth. Add Splenda, eggs, vanilla and lemon extract. Beat on medium speed about 2 minutes or until well blended and smooth. Scrape down the sides of bowl as necessary. Add yogurt and flour and continue to beat until smooth. Carefully spread the batter over the crumbs to avoid pushing them around too much. Bake 1 hour. Turn off oven and allow to stand 30 minutes. Remove from oven and cool another 30 minutes. Cover and refrigerate at least 3 or 4 hours and overnight will not hurt. You can serve this plain or heat a little sugar free jam and pour over the top.


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