I absolutely love this recipe. I made it for the 4th of July this past summer. It was so quick and easy and really tastes like cheesecake. It even has that heavy texture that cheesecake has. I put a can of the sugar free fruit pie topping (made with Splenda) on top right before serving.
If you like cheesecake you will like this one.
Makes: 9 servings (1 wedge each)
PAM Original No-Stick Cooking Spray
1/2 cup graham cracker crumbs
1-1/2 cups fat free small curd cottage cheese
1 cup Egg Beaters Original (1 cup = 8 oz)
1/2 cup granulated sugar
1/2 pkg (8 oz each) fat free cream cheese (4 oz = 1/2 of 8-oz pkg)
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Assorted fresh fruit, optional
1. Preheat oven 325F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
2. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
3. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.
Nutrition (per serving)
Calories 114 Sugars 15 g
Total fat 1 g Protein 8 g
Saturated fat 0 g Vitamin A 9%
Cholesterol 4 mg Vitamin C 1%
Sodium 291 mg Calcium 8%
Carbohydrate 19 g Iron 3%
Dietary fiber 0 g