Fresh Strawberry Pie Topped Cheesecake…The Ultimate Skinny Dessert
Ingredients
Ingredients for Crust:
- 1¼ cups graham cracker crumbs
- 2 tablespoons reduced-fat butter, melted
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
- 2 egg whites
- 1 egg
- 1 cup sugar
- ½ cup fat-free sour cream or non-fat plain Greek-style yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Ingredients for Topping:
- 3 cups whole strawberries
- ½ cup Marie’s Glaze for Strawberries, see shopping
Instructions
- To make the crust: Preheat oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the coated pan. Set aside.
- To make filling: Using an electric mixer, or hand mixer, beat the cream cheese until fluffy and smooth. Slowly mix in the egg whites, egg, and sugar until smooth. Stir in sour cream, vanilla and lemon juice. Pour batter over the crust and carefully spread evenly.
- Bake for 35-40 minutes until the center is set. The outer sides might still be a little jiggly. Cool and refrigerate in the pan for at least 6 hours before serving to set.
- To make topping: After the cheesecake has been refrigerated for 6 hours the topping can be added. In a bowl add the strawberries and Marie’s glaze. Using a rubber spatula gently blend the berries and glaze. Remove the cheesecake from the spring-form pan and place on a serving plate. Spread the strawberry pie topping evenly over the top of the cheesecake.
- Refrigerate leftovers for up to one week.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 30mgSodium: 193mgFiber: 1gSugar: 26gBlue Smart Points: 9Green Smart Points: 9Plus Points: 6