“It’s a healthy version of cheesecake with a refreshing treat to everyone!”

INGREDIENTS

Crust:
Nonfat cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
Ingredients for filling:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar

DIRECTIONS

• Preheat oven to 300º F.
• Prepare the crust: Coat a 9-inch springform pan with cooking spray.
• Mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan in a medium bowl.
• To prepare the filling:
• Combine sugar and flour then add vanilla, cream cheese, and eggs in a large sized mixing bowl.
• Beat until smooth.
• Add milk, sour cream, citrus juices and peels and beat until smooth.
• Beat egg whites at room temperature at high speed until soft peaks form in a separate mixing bowl, using clean and dry beaters.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form.
• Gently fold egg white mixture with cream cheese mixture.
• Pour into prepared crust and bake at 300º F for 1 hour or until set.
• Remove from oven and let completely cool on a wire rack.
• Cover and chill for 4 hours or overnight.
• Sprinkle with grated lemon, lime and orange zest before serving (optional.)
• Slice into 12 wedges.