3
egg whites or 1/2 cup fat-free cholesterol-free egg product
2
teaspoons vanilla
2
cups vanilla low-fat yogurt
2
tablespoons Gold Medal™ all-purpose flour
1/3
cup fat-free caramel topping
Pecan halves, if desired
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Steps
1
Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4
Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.
If you’re an almond or walnut lover, use them in place of the pecans.
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Nutrition Facts
Serving Size:1 Serving
Calories
175
Calories from Fat
65
Total Fat
7 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
180 mg
Potassium
110 mg
Total Carbohydrate
23 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.