Nutrition Facts

  • One serving:
  • with 2 tablespoons topping
  • Calories:
  • 259
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 272 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 0 g
  • Protein:
  • 8 g
  • Diabetic Exchange:
  • 2 starch, 1-1/2 fat, 1 fruit.


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Rhubarb-Topped Cheesecake

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"No one will believe that this creamy dessert, topped with tangy rhubarb, is actually a light treat," says Ruth Eisenreich of Catonsville, Maryland.

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 45 min. + chilling Bake: 35 min. + cooling

Ingredients:

  • 3/4 cup graham cracker crumbs (about 10 squares)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons reduced-fat margarine, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 3/4 cup sugar
  • 1 cup egg substitute
  • 1 cup (8 ounces) fat-free vanilla yogurt
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • TOPPING:
  • 3 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons plus 1/2 cup cold water, divided
  • 1 tablespoon cornstarch
  • Red food coloring, optional

Directions:

In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
    In a large mixing bowl, beat cream cheese and sugar until smooth. Slowly add egg substitute; beat on low just until combined. Beat in the yogurt, lemon juice and peel just until combined. Pour over crust.
    Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
    In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake. Yield: 12 servings.


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