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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavorwithout the guilt! Deborah Lobe of Olympia, Washington Ingredients:
3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers) |
3 packages (8 ounces each) fat-free cream cheese |
2 packages (8 ounces each) reduced-fat cream cheese |
1-2/3 cups sugar |
1/8 teaspoon salt |
9 egg whites |
1/4 cup lemon juice |
1-1/2 teaspoons vanilla extract |
1 teaspoon grated lemon peel |
8 strawberries, sliced |
2 medium kiwifruit, peeled and sliced |
Directions:
1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
2. In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined. Stir in the lemon juice, vanilla and lemon peel.
3. Pour into prepared pan. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with strawberries and kiwi. Yield: 12 servings.
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