Berry topped cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham crumbs |
| 2 | tablespoons | Sugar substitute; Splenda |
| 3 | tablespoons | Margarine; melted |
| 2 | cups | Cottage cheese |
| ½ | cup | Plain yogurt |
| 3 | Eggs | |
| ½ | cup | Sugar substitute; Splenda |
| 2 | tablespoons | All-purpose flour |
| 1 | teaspoon | Lemon rind; grated |
| ¼ | teaspoon | Almond extract |
| 1½ | cup | Fresh berries (raspberries, blackberries, blueberries strawberries |
| ¼ | cup | Sugar substitute; Splenda |
Directions
CRUST
CHEESECAKE
TOPPING
For crust: Combine all ingredients. Press evenly onto bottom of 5-inch springform pan.
For cheesecake: In food processor or blender, blend cottage cheese until smooth. Add remaining cheesecake ingredients and blend until smooth. Pour into pan.
Bake at 350F. for 40 to 45 minutes or until set. Remove from oven and run knife areound edge of cheesecake to loosen from rim. Cool on rack, then chill at least 2 hours.
For topping: Combine berries and sugar substitute; chill until serving time. To serve, spoon fruit mixture on top of cheesecake.
Nutritional information per serving: Cals.: 222 Protein: 12⅕ g Fat: 10.7 g Carbohydrates: 19.9 g.
Origin: Splenda Low-Calorie Sweetener From the Collection of Candis Compton Submitted By CANDIS COMPTON On 05-28-95