Strawberry Cheesecake Recipe
Yield: 10 servings
Ingredients:
- 8 cups nonfat plain yogurt
- 1 ½ cups nonfat chocolate cookies
- 1 cup honey
- 2 teaspoons vanilla extract
- 4 tablespoons arrowroot
- 5 egg whites
- ¼ cup all-fruit strawberry preserves
- 1 cup sliced fresh or frozen strawberries
Directions:
- Line a large strainer with coffee filters or several layers of clean, dry cheesecloth.
- Spoon in yogurt and place over large bowl.
- Refrigerate for 24 hours. Discard liquid in bowl.
- Preheat oven to 300 degrees.
- Place cookies in a blender or food processor and grind crumbs until very fine. Moisten crumbs slightly and press over the bottom of a 10 inch pan.
- Beat together drain yogurt, honey, vanilla, arrowroot, and egg whites in a electric mixer until well combined.
- Pour yogurt-honey mixture over crumbs in pan.
- Bake for 1 hour and 10 minutes or until center of cake is set.
- Remove cake from oven and let stand until it reaches room temperature. Spoon strawberry preserves on top of cake. Arrange strawberries on top of preserves.
- Chill for 2 hours and cut into 10 pieces.
Nutritional Value
Calories Per Serving: 297
Fat: 0.4g
Cholesterol: 3.2 mg
Protein: 12g
Carbohydrates: 59 g
Dietary Fiber: 0.5 g
Sodium: 244mg