LOW FAT RECIPE: LIGHT RASPBERRY CHEESECAKE

LOW FAT RECIPE: LIGHT RASPBERRY CHEESECAKE

Instructions:

Light Raspberry Cheesecake

This is a diet cheesecake but tastes like a rich and creamy one, with raspberries throughout. It looks beautiful.

1 cup part skim ricotta cheese
1 cup low-fat cottage cheese
1/4 cup fructose or 1/3 cup granulated sugar
2 eggs
1/3 cup low-fat yogurt
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon peel
1 tablespoon flour
1/2 tablespoon cornstarch
1 cup fresh raspberries

Puree cheese until smooth and thick add sugar, eggs, yogurt, vanilla extract and lemon peel. Beat into it the flour and cornstarch. Put in a bowl.

Fold carefully the raspberries to above or save for decoration on top after cake has baked. Pour into pan and bake for approximately 35 minutes or until a wooden pick inserted in middle comes out clean. Chill until cold and serve plain or with pureed raspberry sauce.

Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick vegetable spray.

Serves 12.

Raspberry Sauce: Puree, 2 cups raspberries (fresh or frozen) and strain through a sieve to remove seeds. Add 1/2 ripe banana mashed and add fructose or sugar to taste.

Fructose is a natural sweetener. It is derived from the natural sugars in fruit, honey, and invert sugar and tends to be about one and a half times sweeter than sugar. It is more expensive than sugar, but price equals out because less is used. It can be found in supermarkets or health food shops.

91 Calories: 6 g Protein: 3 g Fat: 57 mg Cholesterol: 9 g Carbohydrates: 109 mg Sodium

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LOW FAT RECIPE: LIGHT COFFEE CHEESECAKE

LOW FAT RECIPE: LIGHT COFFEE CHEESECAKE

Instructions:

Light Coffee Cheesecake

This is a sumptuous, creamy cheesecake.

Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat (1%) light cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Reduce oven temperature to 300 degrees F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

Makes 12 servings.

Per serving 203 calories, 5.4 g fat

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RECIPE : and Raspberry Cheesecake

Instructions:Almond and Raspberry Cheesecake

Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted

Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds

Fresh raspberries for garnish

Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.

Garnish with fresh raspberries!

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