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Low Fat Strawberry Cheesecake

 
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Cottage cheese and sour cream make this light and healthy version of strawberry cheesecake.

Yield

8

servings

Prep

15

min

Cook

60

min

Ready

6

hrs

Trans-fat Free
 

Ingredients

1 graham cracker pie crust
9 inches
*
4 large eggs
separated
½ teaspoon salt
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
*
1 cup sugar
cup all-purpose flour
sifted
1 ½ teaspoons lemon zest
grated
2 cups cottage cheese
*
1 cup sour cream
strawberry glaze
*
1 pint strawberries
fresh
*

Directions

Preheat oven to 300℉ (150℃). Prepare crust; set aside.

In a medium bowl, beat egg yolks until light. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel.

Put cottage cheese into a large bowl. Add a small amount of egg yolk mix ture. Beat on high speed until curd is broken and nearly smooth. Add remaining egg yolk mixture and sour cream; beat untill blended.

Beat egg whites until stiff, but not dry. Fold into cheese mixture. Pour into crust. Bake 1 hour.

Top with Strawberry Glaze, and fresh strawberries. Refrigerate 5 hours before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 23433% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 198mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 4%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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