Low Calorie Berry Cheesecake Recipe Not only is the tasty double-berry treat eye-catching, it also holds one-third less fat than most cheesecakes.
Preparation: 3o minutes, Chill: 40 minutes, Makes 12 to 16 servings
Ingredients:
1 cup gingersnaps (15 cookies), Finely crushed
3/4 cup vanilla wafers (18 cookies), finely crushed
1/4 cup Finely chopped walnuts
1/3 cup butter, melted
1/4 cups unsweetened white grape juice
1 envelope unflavored gelatin
1/2 tsp. finely shredded lemon peel
1 8-oz. pkg. reduced. Fat cream cheese (Neufchâtel), softened
1/4 cup sugar
1 tsp. vanilla
2 1/2 cups blueberries
1 1/2 cups sliced strawberries
Method:
Preheat oven to 375°F.
In medium bowl, combine gingersnaps, vanilla wafers, and walnuts. Stir in melted butter. Press mixture onto bottom and 1½ inches tip side of 9-inch springforrn pan. Bake for 5 minutes. Cool on Wire rack.
Meanwhile, in rnedium saucepan, Combine grape juice and gelatin let. stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir in lemon peel.
Chill for 40 to 50 minutes or until partially set (consistency of unbeat en egg whites), stirring occasionally.
In small bowl, combine cream cheese, sugar, and vanilla. Beat with electric mixer on medium speed until smooth. Spread over bottom of crust.
Spoon half of the gelatin mixture over cream cheese layer. Top with 1 1/2 cups of the blueberries, strawberries, and remaining blueberries. Spoon remaining gelatin mixture over berries.
Cover and chill for 4 to 24 hours or until gelatin is set. Loosen crust from side remove side of pan.
 |
| Low Calorie Berry Cheesecake Recipe |
