Source: Recipe from the Cinnamon Hearts newsletter, May-June, 1998.

Delicious, light cheesecake gets its flavor from peach yogurt.

Servings

1 cup Cracker Crumbs, graham, plain (about 14 squares)
3 tbsp sugar
3 tbsp Margarine, 80% fat , melted
24 oz fat free cream cheese , softened
0.75 cup sugar
2 tbsp white all purpose flour
3 tbsp fresh lemon juice (do not substitute)
1 medium eggs
4 egg whites
8 oz Yogurt, harvest peach, nonfat, with low calorie sweetener

1 Preheat oven to 350 degrees F.
2 Mix graham cracker crumbs, 3 Tbsp sugar, and melted margarine.
3 Pat onto bottom only of a 9- or 10-inch springform pan and set aside.
4 Beat softened cream cheese, sugar, and flour together until light, fluffy and smooth.
5 Gradually add lemon juice, egg and egg whites, and beat well.
6 Add yogurt and mix thoroughly.
7 Pour cheese mixture over prepared crust.
8 Bake for 60 to 70 minutes, or until center of cheesecake is set.
9 Gently run the tip of a knife, which has been dipped in water, around the edge of the cake pan.
10 Cool to room temperature before removing from the pan.
11 Chill in refrigerator until ready to serve.
12 Garnish with peach slices and fresh mint sprigs, if desired. Makes 12 Servings.

For a dessert so sinfully delicious, this is exceptionally low in fat. If you're a major cheesecake fan, be sure to add this one to your collection!