Serves: 16
Total Calories: 155
1. Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
2. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
3. 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.)
4. 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.
EXCHANGES
1 Carbohydrate
NUTRITION FACTS
Calories 101
Calories from Fat 2
Total Fat 0g
Saturated Fat 0g
Cholesterol 4mg
Sodium 196mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 15g
Protein 7g
This Low-Fat Lemon Cheesecake recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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