Strawberry Cheesecake

Yield: 10 servings

3/4 cup graham cracker crumbs (about 5 sheets)

cooking spray

2 cups 1% low-fat cottage cheese

1/4 cup all-purpose flour

2 cups (16 oz.) fat-free cream cheese, softened

1/2 cup Splenda Granulated Sugar for Cooking & Baking

2 tsp. vanilla extract

2 large egg whites

1/4 cup egg substitute

3/4 cup strawberries

1 tsp. water

  1. Preheat oven to 450 degrees.
  2. Press graham cracker crumbs into bottom of a 9-inch spring-form pan coated with cooking spray.
  3. Place cottage cheese in a blender; process until smooth. Lightly spoon flour into dry measuring cup; level with knife. Combine flour, cream cheese and sugar in a bowl; beat with mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg substitute, 1 at a time, beating well after each addition. Pour into prepared pan.
  4. Combine strawberries and water in a bender; process until smooth. Swirl strawberry mixture into cheese mixture using tip of knife.
  5. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 250 degrees ( do not remove cheesecake from oven); bake an additional 30-45 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into wedges.

CALORIES 134 (7% from fat); FAT 1.17g (sat. fat 0.2g); CHOL 10mg; SOD 510mg; CARB 14g; FIBER 0.25g; PROTEIN 14.2g

based on recipe from Cooking Light Annual Recipes 2003

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