Sweetened raspberry preserves make this fat free Raspberry Cheesecake a truly delightful treat. Honey sweetens.
32 ounce carton plain nonfat yogurt*
1 cup warm water 1-1/2 cup fat free cookies, ground into fine crumbs
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1-teaspoon arrowroot
3 egg whites
1/2 cup fruit juice sweetened raspberry preserves - divided
*Day before: Drain yogurt to make yogurt cheese.
Preheat oven to 325-degrees. Moisten fingers with water and press cookie crumbs over bottom of 8-inch springform pan. Chill while preparing remaining ingredients.
Beat together yogurt cheese, honey, vanilla, and arrowroot.
Beat egg whites to soft peak stage. Fold egg whites into cheese mixture and beat until well blended.
Pour half of filling into prepared pan. Spread 1/4-cup of jam on top; pour remaining filling on top. With knife, cut through cheesecake to form a swirl. Smooth top with spatula.
Bake at 325-degrees for 50 minutes, or until center is set and surface is lightly browned. Remove cake from oven, cool to room temperature.
Spread remaining 1/4-cup of preserves over top of cheesecake, refrigerate until thoroughly chilled.
You can use any flavor jam of choice, if preferred. Fresh fruit is very good as well (in place of the jam).
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 213; Total Fat: 0.2g; Cholesterol: 2mg; Sodium: 151mg Fiber: 2g
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