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100 minutes
Prep: 30 minutes
Cook: 70 minutes
167 calories per serving view nutrition facts
12 servings
suggest servings
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| 1 | cup | graham cracker crumbs | |
| 3 | tablespoons | sugar | |
| 2 | tablespoons | margarine | melted |
| 24 | ounces | cream cheese (nonfat) | |
| 3/4 | cup | sugar | |
| 2 | tablespoons | flour, all-purpose | |
| 3 | tablespoons | lemon juice | |
| 3 | tablespoons | egg product | cholesterol-free |
| 1 | carton | yogurt, non-fat | lemon |
| 1 | x | whipped topping, prepared | lite |
| 1 | can | cherry pie filling |
Heat oven to 350 degrees F. Combine graham cracker crumbs, sugar and margarine; mix well.
Pat onto bottom of 9 or 10 inch springform pan.
Set aside.
Beat cream cheese, sugar and flour together until light, fluffy Gradually add lemon juice and egg product; beat well.
Add lemon yogurt and mix thoroughly.
Pour over prepared crust.
Loosely place aluminum foil over springform pan.
Bake at 350 degrees F 60 to 70 minutes or until center of cake is set.
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 4.0g | 6% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 351mg | 15% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 0.0g | 1% |
| Sugars 18.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 13% | Vitamin C | 3% | |
| Calcium | 11% | Iron | 2% |
* 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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Sounds like a good recipe. Thanks.
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