Cheesecake has always been one of my favorite desserts, especially with Strawberries. But after this recipe is definitely a close second! Served on a vibrant raspberry sauce, this swirled pink and white diabetic-friendly cheesecake is so beautiful your guests won’t even notice that it’s crust-less! The homemade yogurt cheese and reduced-fat cream cheese mixture results in a fantastic dessert with a lower amount of fat.
INGREDIENTS
- 5 cups plain low-fat or fat-free yogurt
- 3¾ teaspoons unflavored gelatin
- ½ cup fat-free milk
- 2 sprigs fresh mint
- 1 cup fresh red raspberries
- 3 tablespoons sugar or sugar substitute equivalent to 3 tablespoons sugar
- 1 (8 ounce) package reduced-fat cream cheese, softened
- ⅓ cup sugar or sugar substitute equivalent to ⅓ cup sugar
- 1 teaspoon vanilla
- 2 cups fresh raspberries
- Fresh raspberries (optional)
- Fresh mint leaves (optional)
DIRECTIONS
- Prepare yogurt cheese: Line a yogurt strainer, sieve or a small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a large bowl. Spoon yogurt into the strainer, sieve or colander. Cover with plastic wrap. Refrigerate for 24 hours. Remove from refrigerator. Discard liquid. Set yogurt cheese aside.
- Prepare cheesecake: In a small saucepan, sprinkle 2½ teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with the back of a spoon; add to saucepan. Heat and stir milk mixture over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs; set aside.
- Place the 1 cup raspberries in a food processor or blender. Cover and process or blend until smooth. Transfer raspberry puree to another small saucepan. Stir in the 3 tablespoons sugar. Sprinkle remaining 1¼ teaspoons gelatin over raspberry mixture; let stand for 5 minutes. Heat and stir raspberry mixture over low heat just until gelatin is dissolved. Remove from heat; cover and chill for 15 minutes.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt cheese, the ⅓ cup sugar and the vanilla until smooth. Gradually beat in milk mixture. Add ½ cup of the cream cheese mixture to the raspberry mixture; stir until well mixed. Set aside.
- Spoon half of the white cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the raspberry mixture into mounds over white cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl raspberry mixture into white mixture. Repeat layering remaining white cream cheese mixture and raspberry mixture. Cover and chill for 24 hours.
- Prepare raspberry sauce: Place 2 cups fresh raspberries in a blender or food processor. Cover and blend or process until smooth. Press mixture through a fine mesh sieve; discard seeds.
- To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. Drizzle Raspberry Sauce on twelve dessert plates. Place cheesecake wedges atop sauce on plates. If desired, garnish with fresh raspberries and fresh mint leaves.
NUTRITION
- Serving size: 1 slice cheesecake and 1½ tablespoons raspberry sauce
- Per serving: 169 calories; 6 g fat(4 g sat); 2 g fiber; 20 g carbohydrates; 9 g protein; 20 mcg folate; 21 mg cholesterol; 18 g sugars; 0 g added sugars; 297 IU vitamin A; 9 mg vitamin C; 223 mg calcium; 1 mg iron; 153 mg sodium; 324 mg potassium
- Nutrition Bonus: Calcium (22% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1 fat, 1 other carbohydrate, ½ milk