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 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 in. 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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.19 Kcal (2136 kJ) | ||
| Calories from fat | 162.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 28% | |
|---|---|---|---|
| Cholesterol | 28.77mg | 10% | |
| Sodium | 220.01mg | 9% | |
| Potassium | 168.91mg | 4% | |
| Total Carbs | 84.69g | 28% | |
| Sugars | 71.05g | 284% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 1.2mg | 7% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 303.39 Kcal (1270 kJ) | ||
| Calories from fat | 96.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 28% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 10% | |
| Sodium | 130.83mg | 9% | |
| Potassium | 100.45mg | 4% | |
| Total Carbs | 50.36g | 28% | |
| Sugars | 42.25g | 284% | |
| Dietary Fiber | 1.14g | 8% | |
| Protein | 2.53g | 9% | |
| Vitamin C | 8.4mg | 24% | |
| Iron | 0.7mg | 7% | |
| Calcium | 36.7mg | 6% | |
* 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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