Mixed Berry Cheesecake
Source of Recipe
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Recipe Introduction
servings 16
points 4
List of Ingredients
Crust
1-1/2 cups fruit-juice-sweetened breakfast cereal flakes
15 sugar-free low-fat butter-flavored cookies
1 tablespoon canola oil
Cheesecake
2 packages (8 ounces each) fat-free cream cheese, softened
2 cartons (8 ounces each) raspberry nonfat yogurt
1 package (8 ounces) Neufchâtel cream cheese, softened
1/2 cup no-sugar-added seedless blackberry preserves
1/2 cup no-sugar-added blueberry preserves
6 packets sugar substitute or equivalent of 1/4 cup sugar
1 tablespoon vanilla
1/4 cup water
1 package (4-serving size) sugar-free strawberry-flavored gelatin
Topping
3 cups fresh or frozen unsweetened mixed berries, thawed Recipe
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries before serving.
Nutrients per Serving
(1 slice cheesecake (1/16 of total recipe) with 3 tablespoons berries for topping)
Calories 186
Calories from Fat 24 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 11 mg
Carbohydrate 26 g
Fiber 2 g
Protein 8 g
Sodium 290 mg
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