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Lemon Cheesecake Squares
2 WW Points Per Serving
Crust:
1 1/2 c low-fat graham cracker crumbs
1/4 c light margarine
3 tbsps granulated sugar
Filling:
16 ozs fat-free cream cheese, softened
1 c fat-free cottage cheese
1/2 c granulated sugar
1 tbsp bottled lemon juice
3 tsps grated lemon peel
2 tsps pure vanilla extract
2 whole eggs
1/4 c egg whites
1 1/2 c low-fat graham cracker crumbs
1/4 c light margarine
3 tbsps granulated sugar
Filling:
16 ozs fat-free cream cheese, softened
1 c fat-free cottage cheese
1/2 c granulated sugar
1 tbsp bottled lemon juice
3 tsps grated lemon peel
2 tsps pure vanilla extract
2 whole eggs
1/4 c egg whites
Directions:
Preheat oven to 350.To prepare crust, combine crumbs, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly on to bottom of a 9" x 13" pan; set aside. To prepare filling, combine cream cheese, cottage cheese, sugar, lemon juice, lemon peel, vanilla extract, eggs, and eggs whites. Mix until smooth. Pour into crust. Bake for 25 minutes, or until lightly browned on edges and center is firm.
Makes 24 Servings
Nutritional Info Per Serving: Calories 88; Total Fat 2 g; Saturated Fat 0.2 mg;
Protein 5 g; Cholesterol 16 g; Carbs 7 g; Sodium 208 mg; Sugars 8 g; Fiber 0.0 g;
WW Points 2
Preheat oven to 350.To prepare crust, combine crumbs, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly on to bottom of a 9" x 13" pan; set aside. To prepare filling, combine cream cheese, cottage cheese, sugar, lemon juice, lemon peel, vanilla extract, eggs, and eggs whites. Mix until smooth. Pour into crust. Bake for 25 minutes, or until lightly browned on edges and center is firm.
Makes 24 Servings
Nutritional Info Per Serving: Calories 88; Total Fat 2 g; Saturated Fat 0.2 mg;
Protein 5 g; Cholesterol 16 g; Carbs 7 g; Sodium 208 mg; Sugars 8 g; Fiber 0.0 g;
WW Points 2
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