Mixed Berry Cheesecake
Source of Recipe
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Recipe Introduction
servings 16
points 4
List of Ingredients
Crust
1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
15 sugar-free low-fat butter-flavored cookies
1 tablespoon canola oil
Cheesecake
2 packages (8 ounces each) fat-free cream cheese, softened
2 cartons (8 ounces each) raspberry nonfat yogurt
1 package (8 ounces) Neufch�tel cream cheese, softened
1/2 cup no-sugar-added seedless blackberry preserves
1/2 cup no-sugar-added blueberry preserves
6 packets sugar substitute or equivalent of 1/4 cup sugar
1 tablespoon vanilla
1/4 cup water
1 package (4-serving size) sugar-free strawberry-flavored gelatin
Topping
3 cups fresh or frozen unsweetened mixed berries, thawed Recipe
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, Neufch�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 at 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 before serving.
Nutrients per Serving
(1 slice cheesecake (1/16 of total recipe) with 3 tablespoons berries for topping)
Calories 186
Calories from Fat 24 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 11 mg
Carbohydrate 26 g
Fiber 2 g
Protein 8 g
Sodium 290 mg
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