Monday, December 8, 2014
Strawberry Swirl Cheesecake
Sodium: 379 mg
1/2 cup crushed graham crackers crumbs
1 Tbsp light butter, softened
8 oz package fat-free cream cheese
1/4 cup sugar
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
2 Tbsp lemon juice
1/2 tsp vanilla extract
1 Tbsp All-Purpose flour
1/4 cup sugar-free strawberry jam
Heat oven to 350 degrees. Coat an 8 inch square baking pan with non-stick spray.
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in fat-free Greek yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.
Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create a marble effect.
Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill in the refrigerator.