Strawberry Cottage Cheese Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 71.2
- Total Fat: 2.2 g
- Cholesterol: 4.5 mg
- Sodium: 167.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.7 g
- Protein: 4.4 g
View full nutritional breakdown of Strawberry Cottage Cheese Cheesecake calories by ingredient
Number of Servings: 12
Ingredients
-
3/4 cup low fat cottage cheese
2/3 cup fat free greek yogurt
1 Tbsp flour
1 Tbsp Splenda
1 Tbsp sugar
1/4 tsp salt
4 egg whites
Juice from 1/2 a lemon
1 cup fresh strawberries
4 low fat graham cracker sheets, crushed
1 Tbsp I Can't Believe It's Not Butter light, melted
1 Tbsp unsalted butter, melted
Directions
1. Preheat oven to 350 degrees. Spray a muffin pan lightly with cooking spray; set aside.
2. Stir together the graham cracker crumbs and melted butters until well moistened. Evenly distribute and create a crust layer in the bottom of each cup in the prepared baking pan. Bake for 5 - 7 minutes, until lightly golden. Set aside and allow to cool.
3. Place all remaining ingredients, except for egg whites, in a food processor and pulse until the batter is smooth. Add egg whites and mix well.
3. Fold the strawberries in gently using a rubber spatula. Do NOT blend! Pour batter over the pre-baked crusts.
4. Bake 30 minutes, checking frequently to ensure the cheesecake does not brown or burn. Allow to cool completely and refrigerate at least 30 minutes prior to serving.
Serving Size: Makes 12 mini cheesecakes
2. Stir together the graham cracker crumbs and melted butters until well moistened. Evenly distribute and create a crust layer in the bottom of each cup in the prepared baking pan. Bake for 5 - 7 minutes, until lightly golden. Set aside and allow to cool.
3. Place all remaining ingredients, except for egg whites, in a food processor and pulse until the batter is smooth. Add egg whites and mix well.
3. Fold the strawberries in gently using a rubber spatula. Do NOT blend! Pour batter over the pre-baked crusts.
4. Bake 30 minutes, checking frequently to ensure the cheesecake does not brown or burn. Allow to cool completely and refrigerate at least 30 minutes prior to serving.
Serving Size: Makes 12 mini cheesecakes
