Super Strawberry Cheesecake
Makes 8 servings (Serving size: 1/8 cake)
16 oz fat-free cream cheese, room temperature
1/2 cup granulated white sugar
1 tsp vanilla extract
6 oz (about 2/3 cup) reduced fat vanilla Greek yogurt, room temperature
1/2 liquid egg whites (about 4 egg whites), room temperature
2 tbsp lemon juice, room temperature
2 tbsp all-purpose flour
1/2 tsp cinnamon
1 tbsp cornstarch
2 cups frozen unsweetened strawberries, partially thawed and sliced
2 tbsp sugar
1/4 tsp cinnamon
Preheat oven to 350°F degrees. Spray a 9-inch springform cake pan with nonstick spray.
In a large bowl, combine cream cheese, sugar, and vanilla extract. With an electronic mixer set to medium speed, beat until smooth, 1 to 2 minutes. Continue to beat while gradually adding yogurt, egg whites, lemon juice, flour and cinnamon. Beat until uniform, about 2 minutes.
Evenly pour mixture into the 9-inch springform cake pan. Bake until firm, 40 to 45 minutes. Let cool completely, about 2 hours. Meanwhile, in a medium nonstick pot, combine cornstarch with 1/2 cup cold water, and stir into dissolve. Add remaining topping ingredients and mix well. Set heat to medium. Stirring frequently, cook until thick and gooey, 12 to 14 minutes. Transfer to a bowl and let cool.
Evenly pour topping over the cheesecake in the pan. Refrigerate until chilled, at least 1 hour. Release springform and dig in!
Nutritional Information: 161 calories, 1 g fat, 415 mg sodium, 27 g carbs, 1 g fiber, 21 g sugar, 11 g protein