1/2 C. crushed graham cracker crumbs
1 T. butter, softened
1 (8 oz) pkg. cream cheese, softened
1/4 C. sugar
6 oz. pkg. vanilla Greek yogurt
2 large egg whites
2 T. lemon juice
1/2 tsp. vanilla
1 T. flour
1/4 C. strawberry jam (can be sugar free)
Preheat oven 350 degrees F.
Spray 8 X 8 baking pan with nonstick spray.
Mix together graham cracker crumbs & butter with a fork until evenly moistened; press evenly into bottom of prepared pan.
Gently beat cream cheese, sugar & vanilla until smooth using elec. mixer.
Gradually beat in yogurt, egg whites, lemon juice & flour. DO NOT over mix.
Pour over graham cracker crust. Stir jam until smooth & drop by small spoonfuls over surface of filling.
Using a knife, swirl jam gently through filling to create a marble effect.
Bake 25-30 minutes or until center is almost set.
Cool to room temp; chill a few hours in fridge. Serves 9