1 c Graham cracker crumbs

3 tb Sugar

2 tb Margarine, melted

3 pk Fat-free Cream Cheese (8oz)

3/4 c Sugar

2 tb Flour

3 tb Lemon juice

3 tb Cholesterol-free egg product

1 ct Non-fat lemon yogurt

Lite whipped topping 1 cn Cherry pie filling

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and

margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. 2. Beat cream cheese, sugar and flour together until light, fluffy and

smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. 3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room

temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping. Per 1/12th serving: Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17% * * * * * Comparison: Per Serving % Calories Fat from Fat Cholesterol