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Low-Fat Berry Marble Cheesecake recipe

Low-Fat Berry Marble Cheesecake.

Swirls of nonfat sour cream and raspberrypreserves sit atop this luscious lowfat cheesecake.

Recipe: Low-Fat Berry MarbleCheesecake

1/3 cup crushed graham crackers (about5 squares)
1/2 teaspoon ground cinnamon
3 (8-ounce) packages nonfat cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon finely shredded lemon peel (optional)
1/2 cup refrigerated or frozen egg product (thawed)*
1/4 cup milk
1/2 cup nonfat sour cream
1/4 cup seedless red raspberry preserves

  • Preheat oven to 375°F (190°C).
  • For crust, stir together crushed grahamcrackers and cinnamon in a medium mixing bowl. Sprinkle ontobottom and 1-inch up sides of a well-greased 8 or 9-inch springformpan. Set pan aside.
  • For filling, combine cream cheese, sugar,flour, vanilla, and, if desired, lemon peel in a large mixingbowl. Beat with an electric mixer on medium speed until combined.Add the refrigerated or thawed egg product all at once, beatingon low speed just until combined (Do Not Overbeat). Stir in milk.
  • Pour filling into crust-lined pan. Placespringform pan in a shallow baking pan. Bake in the preheatedoven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutesfor a 9-inch pan, or until center appears nearly set when gentlyshaken.
  • Cool in springform pan on a wire rackfor 15 minutes. Loosen crust from sides of pan with a thin-bladedknife or narrow spatula and cool 30 minutes more. Remove sidesof pan; cool 1 hour. Cover and chill at least 4 hours or up to24 hours. Top with nonfat sour cream and spoon on seedless redraspberry preserves; swirl with a spoon.

    Makes 12 to 16 servings.

    *Cook’s Note: 2 fresh eggs may be substitutedfor the egg product, however the use of fresh eggs is not calculatedin the nutritional analysis.

    Nutritional Facts Per Serving: calories:164, total fat: 0g, saturated fat: 0g, cholesterol: 9mg, sodium:41mg, carbohydrate: 30g, fiber: 0g, protein: 10g, vitamin A:1%, vitamin C: 1%, calcium: 22%, iron: 2%

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © Copyright2003 Meredith Corporation. All rights Reserved.

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