Pay de Queso

(Cheesecake)

Makes 8 servings

Crust:

4 slices firm white bread, diced

1 tablespoon granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Filling:

1 pound yogurt cheese*

1 cup nonfat ricotta cheese

3/4 cup egg substitute

1/4 cup + 2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup golden raisins, coarsely chopped

1 tablespoon all-purpose flour

Spray 8" springform pan or pie plate with nonstick cooking spray. To prepare crust, in food processor or blender, grind bread into fine crumbs; transfer to small bowl. Add sugar to bread crumbs; stir to combine. Add juice, vanilla and almond extract; toss with a fork until evenly moistened. Press crumb mixture evenly over bottom and up sides of prepared pan; chill. Preheat oven to 375oF. Adjust oven racks to divide oven into thirds. To prepare filling, in clean food processor or blender, combine yogurt and ricotta cheeses, egg substitute, sugar, vanilla, salt and cinnamon; puree until very smooth. Transfer cheese mixture to large bowl. In small bowl, combine raisins and flour; fold into cheese mixture. Pour mixture into prepared crust; bake 5 minutes. Reduce oven temperature to 325oF; bake 40 minutes longer. Turn oven off; let stand in turned-off oven 20 minutes. Remove from oven; cool to room temperature.

EACH SERVING (1/8 OF CAKE) PROVIDES: 1/2 Milk, 1/4 Fruit, 3/4 Protein, 1/2 Bread, 45 Optional Calories

PER SERVING: 180 Calories, 1 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 243 mg Sodium, 29 g Total Carbohydrate, 1 g Dietary Fiber, 13 g Protein, 325 mg Calcium

* To prepare yogurt cheese, line a colander with cheesecloth; place in deep bowl. Spoon 1 quart plain nonfat yogurt (without gelatin or other additives) into colander; refrigerate, covered, 1 day. Discard accumulated liquid. Makes about 1 pound.

Recipe from Weight Watchers Slim Ways Mexican