Directions:
- Let dough stand at room temperature for 5-10 minutes to soften.
- Press into an ungreased 9-in. springform pan.
- Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
- In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
- Beat in confectioners' sugar; fold in whipped topping.
- Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
- Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
- Drizzle with remaining fudge topping. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.88 Kcal (1549 kJ) | ||
| Calories from fat | 87.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 17.19mg | 6% | |
| Sodium | 151.12mg | 6% | |
| Potassium | 129mg | 3% | |
| Total Carbs | 69.44g | 23% | |
| Sugars | 59.85g | 239% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 295.08 Kcal (1235 kJ) | ||
| Calories from fat | 69.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 15% | |
|---|---|---|---|
| Cholesterol | 13.71mg | 6% | |
| Sodium | 120.56mg | 6% | |
| Potassium | 102.92mg | 3% | |
| Total Carbs | 55.4g | 23% | |
| Sugars | 47.75g | 239% | |
| Dietary Fiber | 1.39g | 7% | |
| Protein | 2.42g | 6% | |
| Vitamin C | 10.8mg | 22% | |
| Iron | 0.6mg | 4% | |
| Calcium | 30.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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