Rhubarb Cheese Cake

A family recipe from Katie Roling.

Getting ready: 30 min · Cooking: 50 min · Feeds: 12

Ingredients

• 3/4 cup graham cracker crumbs (about 10 squares)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons reduced-fat margarine, melted
• 2 packages (8 ounces each) light cream cheese, softened
• 3/4 cup sugar
• Egg substitute equivalent 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

1. In a small bowl, combine cracker crumbs and cinnamon; stir in margarine.
2. Press onto the bottom of a 9-in. springform pan; set aside.
3. In a mixing bowl, beat cream cheese and sugar until smooth.
4. Slowly add egg substitute; beat on low just until combined.
5. Beat in the yogurt, lemon juice and peel just until combined.
6. Pour over crust.
7. Bake at 350° for 35-40 minutes or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
10. Refrigerate overnight.
11. In a saucepan, combine rhubarb, sugar and 2 tablespoons water. Bring to a boil.
12. Reduce heat; simmer until rhubarb is tender, about 10 minutes.
13. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture.
14. Bring to a boil; cook and stir for 2 minutes or until thickened.
15. Add food coloring if desired.
16. Cover and refrigerate until cool.
17. Spoon over slices of cheesecake.
18. Tip: Yield: 12 servings. Nutritional Analysis: One serving with 2 tablespoons topping equals 259 calories, 272 mg sodium, 14 mg cholesterol, 42 gm carbohydrate, 8 gm protein, 7 gm fat. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.