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Cook'n with Betty Crocker 
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Cheesecake with Strawberry Topping |
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Serves: 12 Print this Recipe4 cups nonfat plain yogurt 4 chocolate wafers, crushed (about 1/4 cup) 1 (8-ounce) package reduced-fat cream cheese (Neufchatel), softened 2/3 cup sugar 1/4 cup low-fat milk 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 3 egg whites or 1/2 cup cholesterol-free egg product Strawberry Topping 1 (10-ounce) package 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°. Spray springform pan, 9x3 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. Strawberry Topping 1 package (10 ounces) frozen strawberries in light syrup, thawed, drained and syrup reserved 1/4 cup sugar 2 tablespoons cornstarch 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. 1 Serving: Calories 185 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 170mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 8g. Healthy Hint: If you are planning to serve desserts to guests, prepare only enough for the number of people you plan to serve. That way, you won’t be tempted to eat what’s left over. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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