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WW Zero Point Lemon Cheesecake
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|3/4 cup||liquid egg substitute, alternative|
|3 cups||nonfat plain Greek yogurt yogurt, ( I recommend using Chobani or Fage)|
|1 small box||instant JELL-O SUGAR FREE, FAT FREE LEMON, or vanilla pudding|
|3 Tbsp||fresh lemon juice|
|3 Tbsp zero point white granulated sugar substitute ( I prefer LAKANTO) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake|
|1/4 tsp||lemon extract, (optional)|
Preheat oven to 350 degrees.
In mixing bowl add eggs, extract, lemon juice, sugar substitute.
Add yogurt and dry pudding, mix well using a wire whisk.
Pour into a lightly greased with non stick cooking spray pie dish or SPRINGFORM PAN. I use a 9 inch SPRINGFORM PAN.
Bake for 30 minutes.
Let it cool for about 15-20 minutes before covering it with plastic wrap.
Let it chill overnight in the refrigerator.