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Laura Creavalle Cheesecake

• 8 large (2" × 5") fat-free graham crackers
• 3 tbsp fruit spread
• 3 8-oz. packages fat-free cream cheese
• 2 tbsp flour
• ¾ cup honey
• 3 tbsp lemon juice
• ¾ cup fat-free egg whites 
• 8 oz. nonfat lemon yogurt
• Fresh fruit
• Fat-free whipped topping (optional)
• Nonstick cooking spray

Break the crackers into pieces and place in a food processor or blender. Process into fine crumbs. Add fruit spread, then process mixture until moist and crumbly. Coat a 9- or 10-inch springform pan with nonstick cooking spray. Sprinkle crumb mixture into pan, using the back of a spoon to evenly press crust against the sides and bottom of pan. Periodically dip the spoon in sugar to prevent sticking. Set crust aside.

Beat cream cheese, flour, and honey together until light, fluffy, and smooth. Gradually add lemon juice and egg product, then beat well. Mix in yogurt. Pour mixture over crust and place aluminum foil loosely over pan. Bake at 350°F for 60 to 70 minutes or until center of cake is set. Gently run a knife between cake and pan; cool to room temperature before removing sides of pan. Chill.

Serve drizzled with raspberry preserves or topped with fresh fruit (optional) and fat-free whipped topping.

Serves: 12
Calories per Serving: 197
Protein: 12 g
Carbs: 35 g
Fat: 1 g