Donna’s lemon yogurt cheesecake
Enjoy a cheesecake dessert without any guilt. It is made with yogurt and reduced fat cream cheese and baked in individual ramekins. This is an great low calorie adaptation of the usual high fat, decadent cheesecake.
1 package (8 ounces) Neufchatel reduced fat cream cheese
6 ounces fat-free vanilla Greek yogurt 1 egg 1/4 cup sugar 1 tablespoon flour
2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla
Dollop of yogurt or whipped cream
Preheat oven to 350 degrees. Butter 10 ramekins or custard cups. Large muffin tins can also be used.
In a small food processor, combine all ingredients. Process until very smooth. Pour batter into ramekins. Bake for 20 – 25 minutes or until set in the middle. Do not over bake.
Cool to room temperature and refrigerate until ready to serve. (It is best served cold.)
Top with a dollop of yogurt or whipped cream. Serve with fresh berries of your choice.
Nutritional information per serving (10):
Fat, gm.: 5
Protein, gm.: 5
Carbs, gm.: 7
Cholesterol, mg.: 35
Fiber, gm.: 0.1