Lemon Cheesecake I

Description
Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group
 * Yield: 16 servings

Ingredients

 * 1 cup graham cracker crumbs
 * 2 tablespoons light margarine, melted
 * 3 packages (8 ounces each) low-fat cream cheese, softened
 * 2 tablespoons all-purpose flour
 * ¼ cup sugar
 * 3 tablespoons fresh lemon juice
 * ¾ cup egg substitute
 * 1 carton (8 ounces) sugar-free fat-free lemon yogurt
 * assorted fresh berries, optional

Directions

 * 1) Combine cracker crumbs and margarine; press into bottom of an ungreased 9-inch spring-form pan. Set aside.
 * 2) Beat cream cheese, flour and sugar until light and fluffy.
 * 3) Gradually add lemon juice and egg substitute. Beat well.
 * 4) Fold in yogurt.
 * 5) Pour into crust.
 * 6) Cover loosely with foil.
 * 7) Bake at 350°F for 60 – 70 minutes or until center is almost set.
 * 8) Cool to room temperature.
 * 9) Refrigerate.
 * 10) Garnish with berries if desired.

Nutritional information
Per serving (1 slice, calculated without berries):
 * Calories: 178 | Sodium: 330 mg | Cholesterol: 25 mg | Carbohydrate: 16 gm | Protein: 7 gm | Fat: 10 gm
 * Exchanges: 1½ fat | 1 starch | ½ meat