Saturday, April 19, 2008

Lemon Angel Cheesecake

  • 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
  • 1 container (6 oz.) lemon low-fat yogurt
  • 1 graham cracker crust (6 oz.)
  • 1 cup thawed whipped topping
  1. PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.
  2. SPOON into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.
  3. SERVE immediately. Or cover and refrigerate until ready to serve.
  4. Store leftovers in refrigerator.

Since this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next gathering.

Jazz It Up
Sprinkle with 1/4 cup toasted slivered almonds before serving.

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