Recipe - Low-Fat Nilla-Nana Chocolate Chip Muffins

WESSON No Stick Cooking
Spray
1 cup Graham cracker crumbs,
lowfat
2 tablespoon Sugar
3 tablespoon Margarine, melted
One half cup Plain nonfat yogurt
2 tablespoon Allpurpose flour
32 ounce Nonfat cream cheese,
softened
1 cup Sugar
Three fourths cup Egg Beaters® 99% egg
substitute
1 One half teaspoon Grated lemon rind
2 teaspoon Lemon juice
1 One half teaspoon Vanilla extract
8 ounce Nonfat sour cream
1 tablespoon Sugar
Lemon rose (optional)
Fresh mint sprigs (optional)

Coat a 9inch springform pan with cooking spray. Combine cracker crumbs, 2
tablespoons sugar, and margarine; stir well. Firmly press crumb mixture
evenly into bottom of pan. Set aside. Combine yogurt and flour in a large
mixing bowl; beat mixture at low speed of an electric mixer until well
blended. Add cream cheese; beat at medium speed until smooth. Add 1 cup
sugar, egg product, grated lemon rind, lemon juice, and vanilla; beat well.
Spoon over crumb mixture. Bake at 300s 1 hour (center will be soft but will
firm when chilled). Turn off over, and partially open oven door; leave
cheesecake in oven 30 minutes. Combine sour cream and 1 tablespoon sugar;
spread over cheesecake. Let cool in oven an additional 30 minutes with oven
door partially opened. Remove from oven, and let cool to room temperature
on a wire rack. Cover and chill 8 hours. If desired, garnish with a lemon
rose and mint sprigs.

Be sure to try these tips for success: 1. Process cheese mixture just until
blended. Processing longer incorporates too much air into the batter.

2. When baking is complete, turn oven off and leave cheesecake in oven for
30 minutes with oven door partially opened. Then add sour cream topping.

3. Carefully run a small paring knife around inside edge of pan once
cheesecake is removed from oven. This helps release cheesecake from pan as
it cools and shrinks, so there's less cracking on top.
COMPARE NUTRIENTS PER SERVING HEALTHY CHOICES Recipe Regular Recipe Fat (g)
5 38 Sodium (mg) 494 512 Cholesterol (mg) 18 149 Calories 212 525

Cheesecakes are about as close as you can get to the ultimate dessert, and
this one is no exception. If you've never made a cheesecake before, you'll
be delighted at how simple it is. Best of allbecause you need to make the
cheesecake ahead of time so that it has time to cool and setit keeps you
from lastminute hassles.

NOTES : Recipe by Patrick McDonnell, Director of Culinary Development and
Consumer Centers at ConAgrar, parent company of HEALTHY CHOICE. Made
Christmas Eve '96. Excellent results, except I didn't give it time in the
refrigerator to set, so it was runny. I garnished it with raspberries and
cut or sliced up kiwi.

Posted to TNT Prodigy's Recipe Exchange Newsletter 09 Jan 97

Recipe by: Patrick McDonnell, for Healthy Choice

From: "Sharon L. Nardo" snardo@Onramp.NET

Date: Thu, 09 Jan 1997 23:20:46 0500