Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Rhubarb-Topped Cheesecake

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

12 ServingsPrep: 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
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup (8 ounces) fat-free vanilla yogurt
3/4 cup sugar
1 cup egg substitute
1 teaspoon grated lemon peel
1/4 cup lemon juice
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 bowl, beat the cream cheese, yogurt and sugar, until
smooth. Gradually add egg substitute; beat on low speed just until
combined. Stir in lemon peel and juice. Pour filling over crust.

2 of 2

Rhubarb-Topped Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: One serving with 2 tablespoons topping equals 259 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.