Swirl nonfat sour cream and raspberry preserves
on this lowfat cheesecake.
Low-Fat Berry Marble Cheesecake
- 1/3 cup crushed graham crackers (about
5 squares)
1/2 teaspoon ground cinnamon
3 (8-ounce) packages nonfat cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon finely shredded lemon peel (optional)
1/2 cup refrigerated or frozen egg product (thawed)
1/4 cup milk
1/2 cup nonfat sour cream
1/4 cup seedless red raspberry preserves
- Preheat oven to 375*F.
- For crust, stir together crushed graham
crackers and cinnamon in a medium mixing bowl. Sprinkle onto
bottom and 1-inch up sides of a well-greased 8 or 9-inch springform
pan. Set pan aside.
- For filling, combine cream cheese, sugar,
flour, vanilla, and, if desired, lemon peel in a large mixing
bowl. Beat with an electric mixer on medium speed until combined.
Add the refrigerated or thawed egg product all at once, beating
on low speed just until combined (Do Not Overbeat). Stir in milk.
- Pour filling into crust-lined pan. Place
springform pan in a shallow baking pan. Bake in the preheated
oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes
for a 9-inch pan, or until center appears nearly set when gently
shaken.
- Cool in springform pan on a wire rack
for 15 minutes. Loosen crust from sides of pan with a thin-bladed
knife or narrow spatula and cool 30 minutes more. Remove sides
of pan; cool 1 hour. Cover and chill at least 4 hours or up to
24 hours. Top with nonfat sour cream and spoon on seedless red
raspberry preserves; swirl with a spoon.
Makes 12 to 16 servings.
Nutritional Facts Per Serving:
calories: 164, total fat: 0g, saturated fat: 0g, cholesterol:
9mg, sodium: 41mg, carbohydrate: 30g, fiber: 0g, protein: 10g,
vitamin A: 1%, vitamin C: 1%, calcium: 22%, iron: 2%
Recipe provided by Better Homes and Gardens - BHG.com
a member of the Home and Family Network for the best of cooking,
gardening, decorating and more. © Copyright 2003 Meredith
Corporation. All Rights Reserved.
