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Strawberry Cheesecake




Source of Recipe


Cooking Light


Recipe Introduction


servings 10
points 6


List of Ingredients




Crust:
1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
2 1/2 tablespoons butter, melted
1/4 cup sugar
Cooking spray

Filling:
1/2 cup sugar
1 1/2 cups fat-free cottage cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup vanilla fat-free yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
2 large egg yolks
2 large egg whites
2 tablespoons sugar

Sauce:
2 cups chopped strawberries
3 tablespoons sugar
1/2 teaspoon cornstarch

Recipe



Preheat oven to 325°.

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.

To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.

Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie

Yield: 10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 259(30% from fat); FAT 8.7g(sat 4.2g,mono 2.8g,poly 0.9g); PROTEIN 8.9g; CHOLESTEROL 103mg; CALCIUM 58mg; SODIUM 328mg; FIBER 1.1g; IRON 0.9mg; CARBOHYDRATE 36.6g