DessertsMixed Berry Cheesecake
This luscious, creamy cheesecake is a low-fat, reduced-sugar indulgence for those with a sweet tooth. Mixed berries add that extra punch of both color and flavor for a tantalizing treat.
Ingredients:
*1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
*15 sugar-free low-fat butter-flavored cookies
*1 tablespoon canola oil
*2 packages (8 ounces each) fat-free cream cheese, softened
*2 cartons (8 ounces each) raspberry fat-free yogurt
*1 package (8 ounces) NeufchÃ×tel cream cheese, softened
*½ cup no-sugar-added seedless blackberry preserves
*½ cup no-sugar-added blueberry preserves
*6 packets sugar substitute or equivalent of 1/4 cup sugar
*1 tablespoon vanilla
*ÂÜ cup water
*1 package (4-serving size) sugar-free strawberry-flavored gelatin
*3 cups fresh or frozen unsweetened mixed berries, thawed Directions:
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, NeufchÃ×tel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries. Cut into 16 slices before serving.
Nutrition per Serving:
(Serving size = 1 slice cheesecake with 3 tablespoons berries)
*Calories = 186
*Total fat = 5 g
*Saturated fat = 2 g
*Cholesterol = 11 mg
*Carbohydrate = 26 g
*Fiber = 2 g
*Protein = 8 g
*Sodium = 290 mg Dietary Exchanges:
*Meat = 1
*Fruit = 1 ½
*Starch = ½
*Fat = ½