Lemon Verbena Cheesecake
With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a slender slice of cheesecake make a balanced finish to a fine meal.
Source: EatingWell Magazine, Summer 2003
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: The cheesecake will keep, covered, in the refrigerator for up to 2 days.
Ingredient note: To avoid trans-fatty acids, look for brands that do not contain partially hydrogenated canola oil, such as Mi-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).
Tip: If you cannot find lemon verbena or lemon balm, use 1 tablespoon freshly grated lemon zest instead.
Nutrition Facts
Per Serving:
189 calories; protein 7.1g; carbohydrates 27g; dietary fiber 1.8g; sugars 21.1g; fat 6.3g; saturated fat 2.6g; cholesterol 46.1mg; vitamin a iu 221.6IU; vitamin c 36.8mg; folate 22.9mcg; calcium 42.8mg; iron 0.5mg; magnesium 10.8mg; potassium 149.2mg; sodium 227.5mg.
Exchanges:
1 starch, 1/2 fruit, 1 lean protein, 1 fat