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Title: Lemon Cheesecake W/apricot Glaze
Categories: Cheesecake Dessert Lowfat
Yield: 12 Servings
| CRUST | ||
| 1/2 | c | Low fat granola |
| FILLING | ||
| 16 | oz | Lowfat cottage cheese |
| 8 | oz | Neufchatel cream cheese; softened |
| 1/4 | c | Plus 2 tbsp. flour |
| 1 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 4 | Egg whites | |
| 1 | tb | Lemon juice |
| 1 | tb | Lemon rind; grated |
| Nonstick cooking spray | ||
| APRICOT GLAZE | ||
| 1/3 | c | Apricot preserves |
Preheat oven to 325~.
Prepare crust - whirl granola in food processor until slightly ground. Coat an 8" springform pan w/nonstick spray. Coat inside of pan w/granola.
Prepare filling - process together cottage cheese and cream cheese in food processor until smooth. Whirl in flour, sugar, salt, egg whites, lemon juice, and rind. Pour into prepared pan. Place pan on baking sheet. Bake in preheated oven for 50 mins. Turn off oven. Let cheesecake stand in oven w/door slightly open for 1 hr. Remove pan to rack to cool completely. Gently loosen sides of pan.
Melt preserves in small saucepan over med. heat. When cool enough to touch, brush over top of cake.
Per serving - 206 cal, 8 g pro, 5 g fat, 34 g carbo, 307 mg sod, 15 mg chol
Source: Family Circle, 8/9/94 :: MM by Sue Woodward
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