Lemon Cheesecake Squares
Adapted from
McCormick & Company
24 servings
| Crust: | 1/2 c granulated sugar | ||
| 1 1/2 c low-fat graham cracker crumbs | 1 tbsp bottled lemon juice | ||
| 1/4 c light margarine | 3 tsps lemon peel, grated | ||
| 3 tbsps granulated sugar | 2 tsps pure vanilla extract | ||
| Filling: | 2 whole eggs | ||
| 16 ozs fat-free cream cheese, softened | 1/4 c egg whites | ||
| 1 c fat-free cottage cheese |
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Preheat oven to 350.To prepare crust, combine crumbs, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly on to bottom of a 9" x 13" pan; set aside. To prepare filling, combine cream cheese, cottage cheese, sugar, lemon juice, lemon peel, vanilla extract, eggs, and eggs whites. Mix until smooth. Pour into crust. Bake for 25 minutes, or until lightly browned on edges and center is firm.
| Calories | 88 | %CFF | 17 % | |
| Total Fat | 2 g | Saturated Fat | 0.2 mg | |
| Protein | 5 g | Cholesterol | 16 g | |
| Carbohydrates | 7 g | Sodium | 208 mg | |
| Sugars | 8 g | Fiber | 0.0 g | |
|
1.9 WW Points | ||||
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Rated by 2 users (5.0)
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