Healthy Mixed Berry Cheesecake Recipe - Low Sugar & Fat

Mixed Berry Cheesecake

YIELD Makes 16 servings

INGREDIENTS

Crust 1‑1/2 cups fruit-juice-sweetened breakfast cereal flakes* 15 sugar-free low-fat butter-flavored cookies* 1 tablespoon canola oil Cheesecake 2 packages (8 ounces each) fat-free cream cheese, softened 2 cartons (8 ounces each) raspberry fat-free yogurt 1 package (8 ounces) Neufchâtel cream cheese, softened 1/2 cup no-sugar-added seedless blackberry preserves 1/2 cup no-sugar-added blueberry preserves 6 packets sugar substitute or equivalent of 1/4 cup sugar 1 tablespoon vanilla 1/4 cup water 1 package (4-serving size) sugar-free strawberry-flavored gelatin Topping 3 cups fresh or frozen unsweetened mixed berries, thawed *Available in the health food section of supermarkets.

PREPARATION:

1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden brown.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave on HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries. Cut into 16 slices before serving.

This recipe appears in: Cheesecakes NUTRITIONAL INFORMATION: Serving Size: 1 slice cheesecake with 3 tablespoons berries Sodium 290 mg Protein 8 g Fiber 2 g Carbohydrate 26 g Cholesterol 11 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 24 % Calories 186 DIETARY EXCHANGE: Meat 1 Fruit 1-1/2 Starch 1/2 Fat 1/2