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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Traditional cheesecakes are full of fat and calories, but this lightened dessert calls for light cream cheese and fat-free cottage cheese and yogurt, which gives it a light and airy texture without sacrificing great taste. Ingredients:
1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets) |
2 1/2 tablespoons butter, melted |
1/4 cup sugar |
cooking spray |
1/2 cup sugar |
1 1/2 cups fat-free cottage cheese |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
1/4 cup vanilla fat-free yogurt |
2 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
2 large eggs |
2 large egg yolks |
2 large egg whites |
2 tablespoons sugar |
2 cups chopped strawberries |
3 tablespoons sugar |
1/2 teaspoon cornstarch |
Directions:
1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.
3. To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.
4. Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
5. To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie
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