Easy & Delicious Fresh Lemon Raspberry Cheesecake Recipe

INGREDIENTS

4 ounces fat-free cream cheese, softened 2 ounces reduced-fat cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 2 tablespoons fresh lemon juice 2 teaspoons lemon peel, divided 1/2 cup cholesterol-free egg substitute 1 container (8 ounces) fat-free sour cream 5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided 2 cups raspberries or other berries

PREPARATION:

1. Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel and egg substitute; beat until well blended. Pour into prepared pan.
3. Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
4. Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
5. Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

This recipe appears in: Cheesecakes NUTRITIONAL INFORMATION: Serving Size: 1 slice cheesecake with topping (1/12 of total recipe) Fiber 1 g Carbohydrate 17 g Cholesterol 14 mg Saturated Fat 3 g Total Fat 5 g Calories from Fat 30 % Calories 143 Protein 7 g Sodium 218 mg DIETARY EXCHANGE: Meat 1/2 Starch 1 Fat 1