Light Lemon Cheesecake

Name: Light Lemon Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12 servings.
Ingredients: 3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers); 3 packages (8 ounces each) fat-free cream cheese; 2 packages (8 ounces each) reduced-fat cream cheese; 1-2/3 cups sugar; 1/8 teaspoon salt; 9 egg whites; 1/4 cup lemon juice; 1-1/2 teaspoons vanilla extract; 1 teaspoon grated lemon peel; 8 strawberries, sliced; 2 medium kiwifruit, peeled and sliced

My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavor—without the guilt! —Deborah Lobe of Olympia, Washington

Ingredients

3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
3 packages (8 ounces each) fat-free cream cheese
2 packages (8 ounces each) reduced-fat cream cheese
1-2/3 cups sugar
1/8 teaspoon salt
9 egg whites
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
1 teaspoon grated lemon peel
8 strawberries, sliced
2 medium kiwifruit, peeled and sliced

Directions

Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined. Stir in the lemon juice, vanilla and lemon peel.
Pour into prepared pan. Bake at 325° for 70-80 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. Refrigerate overnight. Top with strawberries and kiwi.

Nutrition Facts

1 slice: 300 calories, 8g fat (5g saturated fat), 26mg cholesterol, 522mg sodium, 42g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.

Originally published as Light Lemon Cheesecake in Light & Tasty December/January 2002