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90 minutes
Prep: 30 minutes
Cook: 60 minutes
354 calories per serving view nutrition facts
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| 1 | cup | graham cracker crumbs | |
| 3 | tablespoons | sugar | |
| 2 | tablespoons | margarine | melted |
| 3 | packages | cream cheese (nonfat) | (8oz each) |
| 3/4 | cup | sugar | |
| 2 | tablespoons | flour, all-purpose | |
| 3 | tablespoons | lemon juice | |
| 3 | tablespoons | liquid egg substitute | cholesterol-free |
| 1 | ct | yogurt, flavored | lemon, non-fat |
| 1 | x | whipped topping, prepared | lite |
| 1 | can | cherry pie filling |
1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and margarine; mix well.
Pat onto bottom of 9 or 10 inch springform pan.
Set aside.
2. Beat cream cheese, sugar and flour together until light, fluffy and smooth.
Gradually add lemon juice and egg product; beat well.
Add lemon yogurt and mix thoroughly.
Pour over prepared crust.
3. Loosely place aluminum foil over springform pan.
4. Bake at 350øF 60 to 70 minutes or until center of cake is set.
5. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan.
Chill.
Served topped with cherry pie filling and whipped topping.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 169mg | 7% |
| Total Carbohydrate 66.0g | 22% |
| Dietary Fiber 1.0g | 2% |
| Sugars 53.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 7% | Vitamin C | 10% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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