Cheesecake with Strawberry Topping

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Cheesecake with Strawberry Topping

 

4 cups plain nonfat yogurt

4 chocolate wafers -- crushed (about 1/4 cup)

1 (8 ounce) package reduced-fat cream cheese

(Neufchâtel) -- softened

2/3 cup sugar

1/4 cup low-fat milk

2 tablespoons all-purpose flour

2 teaspoons vanilla

3 egg whites

OR

1/2 cup cholesterol-free egg product

 

Strawberry Topping -- (recipe follows)

 

STRAWBERRY TOPPING

1 (10 oz) pkg frozen strawberries in light syrup

-- thawed, drained and syrup reserved

1/4 cup sugar

2 tablespoons cornstarch

 

Line 6-inch strainer with basket-style paper coffee

filter or double thickness of cheesecloth. Place

strainer over bowl. Spoon yogurt into strainer. Cover

and refrigerate 12 hours, draining liquid from bowl

occasionally.

 

Heat oven to 300 degrees F.. Spray springform pan, 9 ×

3 inches, with nonstick cooking spray. Sprinkle

chocolate wafer crumbs on bottom of pan. Beat yogurt

and cream cheese in medium bowl on medium speed until

smooth. Add sugar, milk, flour, vanilla and egg

whites. Beat on medium speed about 2 minutes or until

smooth. Carefully spread batter over crumbs in pan.

 

Bake 1 hour. Turn off oven; leave cheesecake in oven

30 minutes. Remove from oven. Cool 15 minutes. Prepare

Strawberry Topping; spread over cheesecake. Cover and

refrigerate at least 3 hours. Run metal spatula

along side of cake to loosen; remove side of pan.

Refrigerate any remaining cheesecake. Yield: 12

servings.

 

STRAWBERRY TOPPING:

 

Add enough water to reserved syrup to measure 1 1/4

cups. Mix sugar and cornstarch in 1 1/2-quart

saucepan. Stir in juice mixture and strawberries. Heat

to boiling over medium heat, stirring frequently.

Boil and stir 1 minute; cool.

 

Per Serving: 196 Calories; 5g Fat (22.4% calories from

fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber;

16mg Cholesterol; 162mg Sodium

 

 

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