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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peaches and Cream Cheesecake

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

Delicious, light cheesecake gets its flavor from peach yogurt.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	135.1

Total Carbs	21.0 g

Dietary Fiber	0.2 g

Sugars	15.1 g

Total Fat	4.2 g

Saturated Fat	0.9 g

Unsaturated Fat	1.2 g

Potassium	93.7 mg

Protein	5.2 g

Sodium	198.1 mg

Dietary Exchanges 4.2 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 0.5 Other Carbs, 0.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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