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Cheesecake with Strawberry Topping

Source of Recipe

Unkown

Cheesecake with Strawberry Topping
Exchanges
Yield: 12 servings.

4 cups plain nonfat yogurt

Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover and refrigerate 12 hours, draining liquid from bowl occasionally.
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4 chocolate wafers -- crushed (about 1/4 cup)
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened
2/3 cup sugar
1/4 cup low-fat milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites....OR... 1/2 cup cholesterol-free egg product

Strawberry Topping -- (recipe follows)

Heat oven to 300 degrees F.. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan.

Beat yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven. Cool 15 minutes.

Prepare Strawberry Topping:

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STRAWBERRY TOPPING
1 (10 oz) pkg frozen strawberries in light syrup -- thawed, drained and syrup
reserved
1/4 cup sugar
2 tablespoons cornstarch

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and strawberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.
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Spread over cheesecake. Cover and refrigerate at least 3 hours. Run metal spatula along side of cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

Per Serving: 196 Calories; 5g Fat (22.4% calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 162mg Sodium. ++++ Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.