Low Fat Summer Cheesecake
Cheesecake is such a rich dessert that you really need only a small piece.
Here's a low fat version that uses a mix of light and fat-free cream cheese
and low-fat cottage cheese to shave off a significant number of fat
calories. Top with fresh berries.
INGREDIENTS:
15 ginger or vanilla wafer cookies (such as Mi-Del brand)
Cooking spray
1 8-ounce pack fat free cream cheese, softened
1 8-ounce pack light cream cheese, softened
1 cup low-fat cottage cheese
1 egg
4 egg whites
Zest and juice of 1 lemon
1 cup sugar
2 cups seasonal berries
PREPARATION: Preheat oven to 350 degrees. Spray a 9-inch
springform pan with cooking spray. Place cookies in a small food processor
and make crumbs-or place cookies in a large resealable bag and crush with a
rolling pin.
Scatter crumbs in the bottom of the pan and press down.
Bake for 10 minutes, remove from oven and allow to cool.
Meanwhile, place cream cheeses and cottage cheese in a large mixing
bowl or in a blender. Beat with an electric mixer or blend until smooth and
creamy. Add egg and beat/blend into cream cheese mixture, followed by egg
whites, beating until blended. Add lemon juice, zest and sugar, and
beat/blend until well combined.
Empty cheesecake filling into springform pan. Bake in oven for 50
minutes, until the center is almost set. Remove from oven. Run a palette
knife around the outside of the cheesecake to allow air to circulate a
little, and cool on a wire rack. Carefully remove rim of pan, then chill
for at least 4 hours.
Top with berries.
Serves 12
Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat
3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g,
Protein 9.3g
Source: lowfatcooking.about.com
Delma
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