Key Lime Cheesecake
1/2 tablespoon (7.5g) margarine
1/3 cup (35g) graham cracker crumbs, about 5 crackers, crushed
2 cups (450g) nonfat cottage cheese, drained
14 ounces (400g) soft tofu, drained
1 cup (236ml) nonfat yogurt cheese
grated zest of 1 Key lime, Persian lime, or lemon
1/4 cup (59ml) Key lime juice, fresh lime juice, or fresh lemon juice
1/2 teaspoon (2.5ml) vanilla extract
2 large egg whites
1/2 cup (118ml) egg substitute
3 tablespoons (45ml) fructose*
2 tablespoons (16g) unbleached flour
1 cup (150g) fresh strawberries
*Substitute 7 packets of saccharin or 7 packets acesulfame-K for the fructose. It will not change the exchanges.
Grease sides and bottom of a 9-inch (23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
Preheat the oven to 350Â°F (180Â°C). In a food processor or blender, process cottage cheese and tofu until smooth. Add everything but the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform pan to protect oven from any possible leakage.
Bake for 1 1/2 to 1 3/4 hours, until filling is set, slightly puffed, and golden brown on the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan. Slice into 16 portions. Whirl strawberries in a food processor to make a puree. Spoon over each serving.
Calories 84 (21% calories from fat)
Dietary Fiber, trace
Joslin Exchanges: 1 bread/starch