It is hard to believe this delicious cheesecake is actually low-fat. Try it with some fresh strawberries as a garnish.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1/2 cup graham cracker crumbs
- 1 Tablespoon light margarine, melted
- 1 (8-ounce) package light cream cheese
- 1 (8-ounce) container part-skim ricotta cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 egg whites
- .
- Topping:
- 1/2 cup nonfat plain yogurt
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Preparation:
In a small bowl, combine graham cracker crumbs and margarine. Pat into bottom of a 9-inch round pie plate coated with nonstick cooking spray.
In a mixing bowl, combine cream cheese and ricotta until well blended. Add sugar and vanilla, mixing well. In another mixing bowl, beat egg whites until soft peaks form. Fold egg whites gradually into cheese mixture until well combined. Pour batter into pie shell. Bake at 350 degrees F for 45 to 55 minutes. Remove from oven and cool.
Cool and spread with cooled Topping. Chill in the refrigerator for several hours before serving.
Topping:
In small saucepan, combine yogurt, sugar and vanilla. Stir constantly over low heat with whisk until smooth. Cool.
Yield: 8 to 10 servings
Recipe Source: A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg
Reprinted with permission.
In a mixing bowl, combine cream cheese and ricotta until well blended. Add sugar and vanilla, mixing well. In another mixing bowl, beat egg whites until soft peaks form. Fold egg whites gradually into cheese mixture until well combined. Pour batter into pie shell. Bake at 350 degrees F for 45 to 55 minutes. Remove from oven and cool.
Cool and spread with cooled Topping. Chill in the refrigerator for several hours before serving.
Topping:
In small saucepan, combine yogurt, sugar and vanilla. Stir constantly over low heat with whisk until smooth. Cool.
Yield: 8 to 10 servings
Recipe Source: A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg
Reprinted with permission.
