This lemon cheesecake recipe is easy to throw together for a smooth and creamy summer dessert. You can't even tell it is made with low-fat ingredients.
Ingredients
- 1 reduced fat graham cracker pie crust , 9 inch
- 2 packages cream cheese , 8 ounce
- 0.5 cups white sugar
- 1.5 tablespoons all-purpose flour
- 0.5 cups egg substitute
- 2.5 tablespoons lemon juice
- 1 container nonfat lemon yogurt , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
-
2
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
-
3
Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts
Per serving
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