Vanilla Cheesecake with Fresh Berries
Healthy cheesecake? It's true ç©´h only 21 percent of the calories from fat, thanks to a luscious combination of cream cheese, sour cream (both reduced-fat), vanilla yogurt, and cottage cheese. Fresh berries top it all off.
Serves 8 to 10
4 cups (32 ounces) low-fat vanilla yogurt
Nonstick vegetable oil spray
3/4 cup chocolate wafer, crumbs (3 ounces or about 12 to 13 cookies)
2 cups 1% cottage cheese, squeezed in a kitchen towel to remove any excess liquid
8 ounces low-fat cream cheese
4 ounces low-fat sour cream
1 1/4 cups sugar
1 large egg
2 large egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 pint strawberries, 1 pint blueberries, or other berries for garnish
Spoon the yogurt into a strainer lined with a wet paper towel and set over a bowl. Cover the yogurt with plastic wrap and let it drain, refrigerated, overnight. Discard the liquid that has accumulated in the bowl, and reserve the yogurt.
Preheat the oven to 325î¼¢r>
Spray the bottom and sides of a 9-inch springform pan thoroughly with the nonstick vegetable oil spray. Press the crumbs evenly into the bottom and up the sides of the pan, and set aside.
In a food processor, puree the cottage cheese until completely smooth. Add the yogurt, cream cheese, and sour cream, and process until smooth. Add the remaining ingredients except the berries, and process until well combined.
Pour the batter into the prepared spring-form pan, and tap the pan gently on the counter to remove any air bubbles. Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until set but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake in it for 30 minutes. Set the pan on a rack and let it cool completely. Chill the cheesecake at least 2 hours or overnight. Garnish with fresh berries before serving.
Nutritional Analysis per serving: 346 calories; 21% calories from fat; 8 grams of fat; 524 milligrams of sodium
Source: Joan LundenÈ¥althy Cooking by Joan Lunden and Laura Morton