Diabetic Friendly Peaches & Cream Cheesecake
1 C graham cracker crumbs, regular or chocolate
3 T sugar
3 T lowfat margarine, melted
3 (8 oz.) packages fat-free cream cheese, softened to room temperature
3/4 C sugar
2 T flour
3 T fresh lemon juice
3/4 C liquid egg substitute (such as egg beaters®)
1 (8 oz.) carton nonfat peach yogurt
fresh mint springs for garnish
Makes 12 Servings
Preheat oven to 350°.
Mix graham cracker crumbs, sugar and melted margarine. Pat onto bottom
only of a 9 or 10-inch springform pan. Set aside.
Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg substitute; beat well. Add
yogurt and mix thoroughly. Pour over prepared crust.
Bake for 60-70 minutes or until center of cheesecake is set. Gently run
tip of knife which has been dipped in water, along the edge of the pan.
Cool to room temperature before removing from the pan. Chill in
refrigerator until serving time.
Garnish with peach slices and fresh mint sprigs, if desired. |
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