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Ingredients: 3/4 cup graham cracker crumbs (about 10 squares) 1/2 teaspoon ground cinnamon 3 tablespoons reduced fat margarine or Smart Balance, melted 2 packages (8 ounces each) fat free cream cheese, softened 3/4 cup sugar Egg substitute equal to 4 eggs 1 cup (8 ounces) nonfat vanilla yogurt 1/4 cup lemon juice 1 teaspoon grated lemon peel Topping: 3 cups diced fresh or frozen rhubarb 1 cup sugar 2 tablespoons plus 1/2 cup cold water, divided 1 tablespoon cornstarch Red food coloring, optional Directions: In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-inch spring form pan. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Slowly add egg substitute; beat on low just until combined. Beat in the yogurt, lemon juice and peel just until combined. Pour over crust. Bake at 350 degrees for 35 to 40 minutes or until center is set. Cool on a wire rack for ten minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. In a saucepan, combine rhubarb, sugar and two tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about ten minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake. Recipe makes 12 servings. Nutritional information per serving with 2-tablespoons topping: Calories: 259 Fat: 7g Cholesterol: 14mg Carbohydrate: 42g Sodium: 272mg Protein: 8g Fiber: 1g Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit |