Low Fat Strawberry Cheesecake

The next time the gang tells you they're coming over, ask if they'd rather have a low-fat dessert or cheesecake. Of course, with this one you get the best of both, slice after slice!

Serves: 8

Chilling Time: 3 hr

Cooking Time: 35 min

Ingredients

• 1 (16 ounce) container 1% low-fat cottage cheese
• 3/4 cup egg substitute
• 4 ounces reduced-fat cream cheese, softened
• 1/3 cup plus 1 tablespoon sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup low-fat vanilla yogurt
• 1/8 teaspoon lemon juice
• 1 pint fresh strawberries, sliced

Instructions

1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
    
2. In a blender, combine cottage cheese, egg substitute, cream cheese, 1/3 cup sugar, and vanilla. Cover and blend for 1 minute, until smooth. Pour into prepared 9-inch pie plate.
    
3. Bake 35 to 40 minutes, until center is firm.
    
4. In a small bowl, combine yogurt, remaining 1 tablespoon sugar, and lemon juice; mix well. Spread evenly overcheesecake, then bake 5 minutes. Remove from oven and cool completely. Top with sliced strawberries, then cover loosely and chill least 3 hours before serving.
    

Notes

Sometimes we top this with a combination of raspberries, blackberries, and blueberries, or even sliced kiwifruit!