This light apricot cheesecake is baked , does not have a shortcrust or biscuit base and has reduced sugar and fat content, except for a tablespoon of sugar and fruit sugars. The fats present are only those of the yolks, but it does not include cream or too much butter (except for greasing the pan). A huge portion, equivalent to a quarter of the cake (22/24 cm cake pan) is equal to 251 calories, so an eighth of the light apricot cheesecake has only about 125 calories.  It can also be done with peaches and in this case the calories are reduced to 123 per eighth and 145 per quarter.
Here is the step by step recipe. Clearly, it is a sweet, something tasty and not heavy in terms of calories that can be perfect for breakfast or, for half a portion, even as a snack.

It can also be made in muffin molds: ten single portions are about 100 calories. 

LIGHT APRICOT CHEESECAKE:
Mold: a 22/24 cm round glass dish or a round hinged mold of the same diameter.
Otherwise a 22 cm cake pan, non-stick and lined with parchment paper to allow the cheesecake to be overturned easily on the serving plate. For both hinged and traditional cake pans, be sure to let the cheesecake cool in the fridge for 3-4 hours before placing it on a serving plate.

Ingredients:
500 g of low-fat yogurt with no added sugar
sweetener to taste (I used sucralose, stevia or other good)
10 g of sugar (serves to mitigate the flavor of the sweetener)
20 g of corn starch
mix of spices (ginger , cinnamon, cloves powder or vanilla flavoring)
the grated rind of a lemon
3 large eggs
100 gr of light cream cheese like Philadelphia
a pinch of salt a
little butter for the mold (optional but included in the calories in the doses of 10 gr)

Grease a mold, wash the apricots, dry them well and cut them into pieces, then place them on the bottom of the mold.
In a bowl with the help of an electric mixer, mix all the remaining ingredients. Pour the cream obtained on the fruit and put in the oven at 180 ° for about 40 minutes. Let it cool, put it in the fridge and follow the directions to serve it.
Calories per serving:
250 for a quarter, with 13 grams of protein, 28 grams of carbohydrates, 10 grams of fat.

Serving idea: you can serve it with powdered sugar (a little), mint leaves or a spoonful of Hero’s light apricot jam.