Lemon Cheesecake with Fresh Berries
(makes 16 servings)
1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage cheese, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt cheese
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down when heated, or to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with stems intact
- Grease the sides and bottom of a 9-inch ( 23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
- Preheat oven to 350° F (180°C), gas mark 4.
- In a food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except 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 to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan.
- Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out.
Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153 mg sodium
Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate (bread/starch)