Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Recipe by Cooking Light April 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

  • 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

Nutrition Facts

259 calories; calories from fat 30%; fat 8.7g; saturated fat 4.2g; mono fat 2.8g; poly fat 0.9g; protein 8.9g; carbohydrates 36.6g; fiber 1.1g; cholesterol 103mg; iron 0.9mg; sodium 328mg; calcium 58mg.
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