Photography: Randy Mayor; Styling: Jan Gautro
Yield
10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)

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.

You’ll never miss the extra calories with this lightened version of the classic cheesecake. A combination of cottage cheese, low-fat cream cheese, whipped egg whites, and yogurt give the filling a smooth and creamy texture with only half the fat of the original. Paired with a sauce of fresh, vitamin C–rich strawberries makes this dessert the perfect finale to any meal.

Recipe Is:

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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