craving and found this recipe on a blog I had never visited...
Made with yogurt and half the eggs, sugar and fat in regular cheesecake, I found this
dessert refreshing and surprisingly rich. Three slices later (YIKES), I highly recommend it!
Low-Fat Key Lime Cheesecake 
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages reduced fat cream cheese
1/2 cup Slenda
1 (9 inch) reduced fat graham cracker pie crust2 (8 ounce) packages reduced fat cream cheese
1/2 cup Slenda
1/2 tablespoons all-purpose flour
2 1/2 tablespoons lime or lemon juice- I used juice of 2 limes
1/2 cup egg substitute or 3 eggs
1 (8 ounce) container nonfat lime yogurt (or any flavor of your choice)
1. Preheat oven to 350 degrees.
2. In a large bowl, beat cream cheese and sugar until smooth.
Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set.
Allow to cool. Refrigerate at least 4 hours before serving.
2 1/2 tablespoons lime or lemon juice- I used juice of 2 limes
1/2 cup egg substitute or 3 eggs
1 (8 ounce) container nonfat lime yogurt (or any flavor of your choice)
1. Preheat oven to 350 degrees.
2. In a large bowl, beat cream cheese and sugar until smooth.
Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set.
Allow to cool. Refrigerate at least 4 hours before serving.
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