My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavor—without the guilt! —Deborah Lobe of Olympia, Washington
INGREDIENTS
* 3/4 cup crushed reduced-fat cinnamon graham crackers (about 10 squares) * 3 packages (8 ounces each) fat-free cream cheese * 2 packages (8 ounces each) reduced-fat cream cheese * 1-2/3 cups sugar * 1/8 teaspoon salt * 9 egg whites * 1/4 cup lemon juice * 1-1/2 teaspoons vanilla extract * 1 teaspoon grated lemon peel * 8 strawberries, sliced * 2 medium kiwifruit, peeled and sliced
SERVINGS 12 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 70 min. TOTAL 90 min.
DIRECTIONS
Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with nonstick cooking spray; set aside. In a mixing bowl, beat cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until combined, about 2 minutes. Stir in the lemon juice, vanilla and lemon peel. Pour into prepared pan. Bake at 325° for 70-80 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Top with strawberries and kiwi. Refrigerate leftovers. Yield: 12 servings.
NUTRITIONAL INFO
Nutritional Analysis: One piece equals 300 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 522 mg sodium, 42 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
