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Categories:
crackers margarine cream cheese container non-fat yogurt powdered sugar lime sugar substitute lemon vanilla fresh strawberries
Viewed: 100 - Published at: 2 years agoIngredients
- 12 whole low fat graham crackers broken into small pieces
- 2 Tbsp. reduced fat margarine
- 2 8 oz. packages reduced fat cream cheese
- 8 oz. container non-fat yogurt
- 3/4 c. powdered sugar
- 1/4 c. lime or lemon juice
- 8 packs sugar substitute
- 2 tsp. lemon or lime peel
- 1 1/2 tsp. vanilla
- 3 c. fresh strawberries, quartered
Method
- Preheat oven 350°.
- Coat 9-inch spring form pan with non-stick spray and set aside.
- Put graham cracker pieces and margarine in blender, pulse until coarse in texture.
- Press mixture on bottom and 1/2-inch up side of pan.
- Bake until light brown.
- Cool on rack.
- Beat cream cheese, yogurt, 6 packs sugar substitute, peel, juice and vanilla in large bowl on high speed until smooth.
- Pour into cooked pie crust.
- Cover with plastic wrap and freeze 2 hours or refrigerate overnight.
- Combine strawberries and remaining packets of sugar 30 minutes before serving and set aside.
- Just before serving spoon mixture over cheesecake.
- Serves 8-10.
