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Cheese Pie

Photography: Randy Mayor; Styling: Jan Gautro
Yield 10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)
Traditional cheesecakes are full of fat and calories, but this lightened dessert calls for light cream cheese and fat-free cottage cheese and yogurt, which gives it a light and airy texture without sacrificing great taste.

Ingredients

  • Crust:
  • 1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
  • 2 1/2 tablespoons butter, melted
  • 1/4 cup sugar
  • Cooking spray
  • Filling:
  • 1/2 cup sugar
  • 1 1/2 cups fat-free cottage cheese
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/4 cup vanilla fat-free yogurt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 large egg whites
  • 2 tablespoons sugar
  • Sauce:
  • 2 cups chopped strawberries
  • 3 tablespoons sugar
  • 1/2 teaspoon cornstarch

Nutrition Information

  • calories 259
  • caloriesfromfat 30 %
  • fat 8.7 g
  • satfat 4.2 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 8.9 g
  • carbohydrate 36.6 g
  • fiber 1.1 g
  • cholesterol 103 mg
  • iron 0.9 mg
  • sodium 328 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.

  3. To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.

  4. Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

  5. To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie