Guilt-Free No-Bake Strawberry Cheesecake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Haven't tried this yet - as soon as the weather gets hotter I will give it a shot - sounds fresh and delicious! Will give my review then! I found this recipe in Woman's Day Magazine. Ingredients:
6 whole low-fat honey graham crackers, crushed to fine crumbs (2 squares each) |
2 tablespoons butter, melted, mixed with |
1 tablespoon honey |
1 (3 ounce) box strawberry kiwi gelatin powder |
2/3 cup boiling water |
1 (16 ounce) container 1% fat cottage cheese |
2 (8 ounce) light cream cheese, softened |
2 tablespoons sugar |
2 teaspoons strawberry extract or 1 teaspoon vanilla extract |
1 pint fresh strawberries (about 12 oz.) |
2 tablespoons strawberry jelly, melted |
1 small mint leaf |
Directions:
1. Coat an 8 X 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
3. Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
4. Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
5. Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
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