Monday, May 9, 2011

Strawberry Cheesecake

I made this yummy pie for Easter dinner desert. Funny side story about pies - Apparently, I only make them when we are having company over and usually that company is my parents so whenever I start to make a pie, Noah gets all excited. When he saw me put the pie crust into the buggy at the grocery he got super excited. 

Anyways, I found the original recipe for this cheesecake on one of my favorite light recipe blogs, Gina's Skinny Recipes. If you have been reading my blog for long, you know that I can't just leave a recipe as is. I'm always tweaking to make it my own and doing what tastes the yummiest to me. So as I was making this recipe, I made a few minor changes to it and it turned out yummy. You can find the original recipe here and below is my tweaked version. 

1 fat free graham cracker pie crust
8 oz package reduced fat cream cheese, softened
2 Tablespoons of sugar substitute like Splenda
6 oz fat-free vanilla Greek yogurt 
¼ cup liquid egg white
2 tbsp lemon juice
1 Tablespoon vanilla extract
1 Tablespoon of all purpose flour
1/4 cup strawberry jam (I used sugar free)

Heat oven to 350°.  

Gently beat cream cheese, sugar substitute and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, liquid egg whites, lemon juice, and flour. Beat until combined. 

Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife,swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Servings: 9  Size: 1 slice Calories: 132.9 • Fat: 5.6 g • Carb: 15.1 g • Fiber: 0.1 g • Protein: 5.8 g

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  1. Yum. You are such a good cook! :-)

  2. LOVE strawberry cheesecake! This recipe looks so simple :)