Lemony Cheesecake with Raspberry Topping
| Yield: | 12 Servings |
| Categories: | Desserts |
| 32 | oz | Vanilla low-fat yogurt, (1 carton) |
| Vegetable cooking spray | ||
| 1 | c | Low-fat granola cereal, (without raisins) |
| 1 | tb | Stick margarine, melted |
| 1 | c | Nonfat sour cream |
| 3/4 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 8 | oz | Neufchatel cheese, (1 package) |
| 1 | ts | Grated lemon rind |
| 2 | tb | Lemon juice |
| 1 1/2 | ts | Vanilla extract |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 | c | Low-fat sour cream |
| 1 | tb | Sugar |
| 1 | ts | Vanilla extract |
| 1 | Egg white | |
| 10 | oz | Frozen raspberries in light syrup, (1 package) thawed |
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