TLC Cooking "Fresh Lemon Cheesecake with Raspberries"

Fresh Lemon Cheesecake with Raspberries

YIELD Makes 12 servings
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INGREDIENTS

4	ounces fat-free cream cheese, softened
2	ounces reduced-fat cream cheese, softened
1/2	cup sugar
1	teaspoon vanilla
2	tablespoons fresh lemon juice
2	teaspoons lemon peel, divided
1/2	cup cholesterol-free egg substitute
1	container (8 ounces) fat-free sour cream
5	packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2	cups raspberries or other berries

PREPARATION:

Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan.
Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

This recipe appears in: Cheesecakes

NUTRITIONAL INFORMATION:

Serving Size:	1 slice cheesecake with topping (1/12 of total recipe)
Fiber	1 g
Carbohydrate	17 g
Cholesterol	14 mg
Saturated Fat	3 g
Total Fat	5 g
Calories from Fat	30 %
Calories	143
Protein	7 g
Sodium	218 mg

DIETARY EXCHANGE:

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