Calories per Servings:
212 calories (24% fat, 60% carbohydrates, 16% protein), 6 g total fat (2 g saturated fat), 31 g carbohydrates, 8 g protein, 32 mg cholesterol, 287 mg sodium
INGREDIENTS:
1 1/2 cup graham cracker crumbs
1 tbsp all-purpose flour
3 tbsp butter or margarine, melted
1 large egg
1 cup low-fat cottage cheese
2 large egg whites (about 1/4 cup)
2 cup plain nonfat yogurt
2 tsp vanilla
1/2 cup sugar
2 cup raspberries, strawberries, or other fresh
fruit (hulled and/or sliced, if necessary)
STEP BY STEP:
In a small bowl, mix graham cracker crumbs and butter until well combined. Press crumb mixture firmly over bottom and part of the way up sides of an 8-inch spring-form pan
Bake in a 350-degree F oven for 7 minutes. Let cool on a rack. Reduce oven temperature to 300 degrees
In a food processor or blender, whirl cottage cheese and yogurt until smooth and glossy (at least 1 minute)
Add sugar, flour, egg, egg whites, and vanilla; whirl until smooth. Pour filling into crust and bake until top feels dry when lightly touched and center jiggles only slightly when pan is gently shaken (about 55 minutes)
Let cool completely on a rack. Cover airtight and refrigerate for at least 8 hours or for up to 1 day.Cut cheesecake into slices and top with raspberries. Makes 10 servings. Baking time: About 1 hour. Chill at least 8 hours.
