Ingredients
• 28 oz. Philadelphia Fat Free Cream Cheese (3 ½, 8-oz. packages), at room temperature for about 2 hours before using
• 1/3 cup non-fat plain yogurt
• 2 Eggland’s Best eggs
• 1 teaspoon vanilla extract
• 3 tablespoons Splenda granulated sweetener
Directions:
1. Preheat the oven to 375 IF. Coat a spring form cheesecake pan with non-stick cooking spray.
2. Whip together the cream cheese and yogurt until it is smooth. Slowly add the eggs, vanilla, and
Splenda. The mixture should have a light yet smooth texture.
3. Pour into prepared spring form pan. Place pan on a cookie sheet.
4. Bake for 5 minutes then reduce the oven temperature to 230 IF, and bake for a further 45 minutes.
Let it cool in the oven with the door ajar, then refrigerate for 4 hrs. before serving chilled.
