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Ingredientes
- Margarine
- 3 pkt 8-oz cream cheese, soften
- 1/2 c. Sugar
- 2 Tbsp. Flour
- 3 x Large eggs
- 1/2 c. Plain yogurt
- 1/2 tsp Grated lemon peel
- 1/3 c. Honey
- 1 Tbsp. Margarine
Direcciones
- BODY: Line bottom of 9-inch springform pan with wax paper. Lightly grease sides of pan with margarine. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer till well blended.
- Add in Large eggs, one at a time, mixing well after each addition. Blend in yogurt and peel. Pour into prepared pan. Bake at 325, 50 min.
- Loosen cake from rim of pan; cold before removing rim of pan. Chill.
- TOPPING: Combine honey and margarine in small saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling 1 minute. Cold to spreading consistency. Spread over chilled cheesecake just before serving.
- Garnish with lemon peel and fresh mint, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 51 | 25% |
| Total Fat 5.69g | 7% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.47g | |
| Cholesterol 107mg | 36% |
| Sodium 75mg | 3% |
| Potassium 78mg | 2% |
| Total Carbs 35.36g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 33.27g | 22% |
| Protein 4.14g | 7% |
