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Ingredients Jump to Instructions ↓

  1. 2 Tbsp strawberry jelly, melted Garnish: small mint leaves Crust

  2. 6 whole lowfat honey graham crackers

  3. 2 Tbsp butter, melted, and mixed with

  4. 1 Tbsp honey Filling

  5. 1 box (3 oz) strawberry-kiwi flavor gelatin

  6. 2/3 cup boiling water

  7. 1 tub (16 oz) 1% fat cottage cheese

  8. 2 bricks (8 oz each) fat-free cream cheese, softened

  9. 2 Tbsp sugar

  10. 2 tsp strawberry extract or 1 tsp vanilla extract Topping

  11. 1 pt (about 12 oz) fresh strawberries

  12. 2 Tbsp strawberry jelly, melted Garnish: small mint leaves

Instructions Jump to Ingredients ↑

  1. Coat an 8 x 3-in. springform pan with nonstick spray.

  2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.

  3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.

  4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

  5. Coat an 8 x 3-in. springform pan with nonstick spray.

  6. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.

  7. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.

  8. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

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