Scallops with Pasta
Lighter Berry Cheesecake
Diet-conscious dessert lovers’ delight!
Ingredients
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Cake:
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cooking spray
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1/2 cup graham cracker crumbs
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3/4 cup sugar, plus 2 teaspoons, divided
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1 tablespoon butter, melted
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1 pound 2% reduced-fat cottage cheese
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8 ounces block reduced-fat cream cheese, softened
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3/4 cup reduced-fat sour cream
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3 tablespoons all purpose flour
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2 eggs, room temperature
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2 egg whites, room temperature
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1 teaspoon vanilla extract
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Topping:
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4 cups strawberries or blackberries
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1/3 cup seedless raspberry jam or orange marmalade
Instructions
- Preheat oven to 300F. Coat a 9-inch springform pan with cooking spray.
- Combine cracker crumbs, 2 teaspoons sugar and butter. Press evenly on bottom of pan.
- Place cheeses in bowl of a food processor; process until smooth. Add 3/4 cup sugar, sour cream, flour, eggs, egg whites and vanilla; process until smooth. Pour into pan and bake 55 minutes or until just set. Cool on wire rack. Refrigerate several hours to overnight.
- For topping, remove rim from pan and arrange berries on top of cake. Stir jam with a whisk until smooth. Spoon over fruit. Some berries will not be entirely covered.
Recipe by Jean Kressy.
Nutritional Info (per serving)
- Calories 280
- Fat 10g
- Saturated Fat 5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2.5g
- Cholesterol 65mg
- Sodium 330mg
- Potassium 270mg
- Carbohydrates 38g
- Fiber 2g
- Sugars 30g
- Protein 11g
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