Serve this lip-smacking cheesecake at more than one party by simply trading in the strawberries for another seasonal fruit of your choice. Feeling fancy? Pick a few fruits and purée them in a food processor for an unforgettable topping that will leave your guests scraping the plate.
Cheesecake is one of Clean Eating’s favorite desserts, but unlike traditional recipes, this cheesecake comes without the added fat and guilt!
- Olive oil cooking spray
- 3 oz organic graham cracker crumbs
- 2 to 3 tsp 100% apple juice
- 1 lb low-fat cream cheese
- 1/2 cup plain, nonfat Greek-style yogurt
- 1/2 cup sucanat
- 2 large egg whites
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 cups fresh strawberries, whole
TIP: Bring cream cheese and yogurt to room temperature for easier blending.
ONE: Crust: Preheat oven to 350°F. Lightly spray an 8-inch pie pan or springform pan with cooking spray. In a small mixing bowl, toss together graham cracker crumbs with juice until crumbly. Place mixture in prepared pan, gently pressing it onto the bottom and partly up the sides of the pan. (Tip: Place plastic wrap over the crumbs in the pan to keep crumbs from sticking to your fingers.)
TWO: Filling: In the bowl of a food processor, place all filling ingredients and process until smooth; then gently pour into crumb-lined pan.
THREE: Bake for 20 minutes or until center sets. It's ready when a toothpick inserted in the center comes out clean. Chill several hours or overnight in the refrigerator.
FOUR: Garnish: When ready to serve, arrange strawberries around the rim and center of cheesecake.
Nutrients per 1/8 of pie
(approximately 1 1/2-inches across the top of each slice):
Calories: 280, Total Fat: 12 g, Sat. Fat: 7 g, Carbs: 35 g, Fiber: 3 g, Sugars: 15 g,
Protein: 9 g, Sodium: 310 mg, Cholesterol: 30 mg
Recipe by Linda Melone from Clean Eating Magazine
Click HERE for a printable version.