Ingredients
Crust:
- 4 ounces whole-wheat pastry flour (about 1 cup)
- 1/3 cup sliced almonds, toasted
- 3 tablespoons powdered sugar
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
- 1/4 cup cold butter, cut into small pieces
- Cooking spray
Filling:
- 3/4 cup fat-free Greek yogurt
- 1/3 cup granulated sugar
- 1 tablespoon grated lemon rind
- 1/3 cup plus 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 large eggs
Preparation
- Preheat oven to 350°.
- To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.
- Reduce oven temperature to 325°.
- To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.
- Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.
Serves 18 (serving size: 1 piece)
Nutritional Information
- Calories 129
- Fat 7.7 g
- Satfat 3.5 g
- Protein 4 g
- Carbohydrate 12 g
- Fiber 1 g
- Sugars 6 g
- 5 Smartpoints