Once you've tasted this outstanding low-fat cheesecake, you'll forget that you're dieting. The cream cheese, cottage cheese, milk, and sour cream in this recipe provide the creaminess that you expect in a cheesecake, but they are all fat-free, making this fruit-laden treat one of the lowest-calorie cheesecakes that you'll ever encounter. Enjoy this delicious dessert without guilt.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1/2 cup graham cracker crumbs
4 teaspoons margarine or butter, melted
2 8-ounce packages fat-free cream cheese (block style)
1 cup fat-free cottage cheese
1/4 cup fat-free milk
3/4 cup sugar
2 tablespoons all-purpose flour
1-1/4 teaspoons vanilla
1/2 teaspoon shredded lemon peel
3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
1/4 cup fat-free or light dairy sour cream
2 teaspoons fat-free milk
1 teaspoon sugar
1 cup sliced strawberries
directions
In a small bowl stir together the graham cracker crumbs and melted margarine or butter. Press onto the bottom of an 8-inch springform pan. Set aside.
Cut up the cream cheese. In a large food processor bowl place the undrained cottage cheese and the 1/4 cup milk. Cover and process until smooth. Add cream cheese, the 3/4 cup sugar, the flour, 1 teaspoon of the vanilla, and the lemon peel. Cover; process until smooth. Add the eggs or egg product and process just until combined. Do not over process. Pour mixture into pan. Place on a baking sheet.
Bake in a 375 degree F oven for 35 to 40 minutes or until set. Cool for 15 minutes. Using a narrow metal spatula, loosen the side of the cheesecake from pan. Cool 30 minutes more, then remove the side of pan. Cool completely. Cover and chill for at least 4 hours.
In a small bowl combine the sour cream, 2 teaspoons milk, the 1 teaspoon sugar, and the remaining vanilla. To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture. Makes 12 serving
0 comments:
Post a Comment