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Light Key Lime Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 9 hr 20 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 4 cups low-fat yogurt
  • 2 Tbsp. light parkay margarine
  • 12 gingersnaps, finely crushed
  • 1 1/2 Tbsp. key lime zest, chopped
  • 1/4 cup key lime juice
  • 1 Tbsp. plus 2 tsp cornstarch
  • 2 tsp. vanilla
  • 3 egg whites
  • 1/2 cup granulated sugar
  • 3/4 cup thawed Cool Whip Lite Whipped Topping
make it
Using a double layer of fine mesh cheese cloth, line a rust proof strainer over a bowl, allowing enough room for liquid to drain. Pour yogurt into cheese cloth-lined strainer and refrigerate for 8-10 hours.

After yogurt has drained completely, preheat oven to 375°F. Spray a 9-inch springform pan with non-stick spray. Melt margarine. Place gingersnap crumbs in a small mixing bowl and stir in melted margarine. Press mixture over bottom of springform pan. Bake for 5 minutes (allow to cool).

Reduce oven to 325°F. In a large mixing bowl, whisk together drained yogurt, lime zest, lime juice, cornstarch, and vanilla. In medium bowl beat egg whites until foamy. Gradually add sugar and beating constantly till soft peaks form. Fold into yogurt mixture. Pour mixture over cooled crust.

Bake for 50 minutes or until center of cheese cake springs back when touched. Remove from oven and let stand till cool. Refrigerate till serving time. When serving top with 1 Tbsp. of Cool Whip Lite and garnish with a lime wedge.
This pie is like the real thing but it is much lighter.
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