Photo courtesy of: womansday.com
I'm on a diet but, I couldn't help but see this mouth watering no-bake strawberry cheesecake recipe from Woman's Day magazine May 10, 2005. It's supposed to be low-fat........wonderful but if you look at the nutrition facts it says, yields 1 cheesecake. I get so frustrated when it doesn't specify what a serving size is. Am I supposed to assume that a serving size is a whole cheesecake. Yes, I know that's not what it means but a girl can dream, right?
Anyhoo, I love cheesecake and this sounds like a delicious one that I wanted to share.
Yield 1 cheesecake
Amount Per Serving
Total Fat 2g
Saturated Fat 1g
Total Carbohydrates 23g
Dietary Fiber 1g
Active Time: 25 minutes
Total Time: 4 hours 25 minutes
6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
1 box (3 oz) strawberry-kiwi flavor gelatin
2⁄3 cup boiling water
1 tub (16 oz) 1% fat cottage cheese
2 bricks (8 oz each) fat-free cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
1 pt (about 12 oz) fresh strawberries
2 Tbsp strawberry jelly, melted
Garnish: small mint leaves
1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.