Cheese Pie

Photography: Randy Mayor; Styling: Jan Gautro

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.

Yield: 10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.9g
  • Carbohydrate: 36.6g
  • Fiber: 1.1g
  • Cholesterol: 103mg
  • Iron: 0.9mg
  • Sodium: 328mg
  • Calcium: 58mg

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

Preparation

  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
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