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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/4 cup sugar |
1 tablespoon stick margarine, softened |
1 tablespoon egg white |
1 2/3 cups vanilla wafer crumbs (about 36 cookies) |
vegetable cooking spray |
1 3/4 cups nonfat cottage cheese |
1 (8-ounce) block neufchâtel cheese, softened |
1 cup low-fat sour cream |
1/2 cup sugar |
1/2 cup cream of coconut |
1/4 cup all-purpose flour |
1 teaspoon coconut extract |
3 eggs |
3/4 cup pineapple-orange-banana juice concentrate, undiluted |
1/2 cup water |
1 teaspoon unflavored gelatin |
1/2 cup cubed peeled mango |
3 kiwifruit, peeled and thinly sliced |
6 strawberries, halved |
mint sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 12 minutes; let cool on a wire rack.
3. Preheat oven to 300°. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.
4. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour.
5. Combine juice concentrate and 1/2 cup water in a small saucepan. Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.
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