Ingredients for Body For Life Strawberry Cheesecake
- 16 oz (450g) Low Fat Cottage Cheese
- 1 teaspoon Vanilla Extract
- 2 tablespoons Splenda Granular
- 8 oz (225g) Fat Free Cream Cheese
- 4 tablespoons Egg Substitute
- 1 (9 inch) Reduced Fat Graham Cracker Crust
- 4 tablespoons Nonfat Sour Cream
- 1 tablespoon Sugar Substitute
- 1 cup sliced Fresh Strawberries
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How to Make Body For Life Strawberry Cheesecake
- Preheat oven to 350°F (175°C).
- In a blender, combine 16 oz (450g) low-fat cottage cheese and blend until completely smooth (about 30 seconds).
- Add 1 teaspoon vanilla extract and 2 tablespoons Splenda (or your preferred sugar substitute).
- Blend for another 15 seconds.
- Add 8 oz (225g) softened cream cheese and blend for 30 seconds, scraping down the sides as needed.
- While blending, gradually add 4 large egg whites (or 4 tablespoons egg substitute) and continue to blend until completely smooth (about 45 seconds).
- Pour the cheese filling into a prepared graham cracker crust (see crust instructions below).
- Bake for 35-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool for 15 minutes.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set and chill.
- In a small bowl, combine 4 tablespoons sour cream and 1 tablespoon sugar substitute.
- Before serving, slice the cheesecake into 8 portions. Top each slice with sliced strawberries and a dollop of the sour cream mixture.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
27g
Fat
3g
Carbs
3g
