Luscious Lemon Cheesecake (for one!)

The flavor of lemon compliments cheesecake quite nicely. This is a nice, thick, and creamy lemon cheesecake all for yourself.

Oh, did I mention chocolate crust which is 24% of your daily fiber?

 I glazed mine with whipped cream..

and topped with blueberries! I think this is my best recipe yet, actually. The crust is practically magic, and I know that I will never crave store bought cheesecake again.

Ingredients:
For the crust:
half serving (14g) fiber one chocolate cereal
2 tsp almond milk (or any)


For the filling:
2 tbsp fat free cream cheese
1 tbsp eggbeater
2 tbsp nonfat greek yogurt
1/4 cup splenda
1 tsp cornstarch
1/8 tsp lemon emulsion or lemon extract

Directions:
Preheat oven to 350 degrees.
Measure out half of a serving of cereal, and put in food processer until blended to the consistency of graham cracker crumbs. Or, you can mash up the cereal yourself, but it takes awhile and is frustrating unless you have something good to grind it up with. In a bowl, combine the crumbs and the 2 tsps almond milk and mix until sticky. Use a greased or well sprayed ramekin dish and push the crumb mixture down hard into the bottom of the ramekin and against the sides until crust is resembled. Set aside.
Measure and mix filling ingredients vigorously until you have a runny batter. Pour batter slowly into middle of ramekin until the crust is completely covered. Bake for 20 minutes or until cheesecake is firm and lightly cracking. Take out of oven and let cool. Refrigerate for at least an hour and then serve. After refrigerated, the cheesecake should be able to pop out of the ramekin very easily.

Nutritional info: 110 calories with light whipped cream spread on top