Cook The Book: Low-Fat Berry Cheesecake Recipe

Name: Cook The Book: Low-Fat Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup organic plain granola (no fruit or nuts); 1 cup flax cereal (flakes; no fruits or nuts); 2 large egg whites; 1 tablespoon unflavored gelatin (measured from 2 envelopes); 1 1/2 cups low-fat strawberry yogurt; Two 8-ounce packages low-fat cream cheese; 2 teaspoons vanilla extract; 2 cups fresh blackberries; 1 cup halved fresh strawberries; Mint leaves for garnish

Servings: persons

1 cup organic plain granola (no fruit or nuts)
1 cup flax cereal (flakes; no fruits or nuts)
2 large egg whites
1 tablespoon unflavored gelatin (measured from 2 envelopes)
1 1/2 cups low-fat strawberry yogurt
Two 8-ounce packages low-fat cream cheese
2 teaspoons vanilla extract
2 cups fresh blackberries
1 cup halved fresh strawberries
Mint leaves for garnish

1
Preheat the oven to 375u00b0F.
2
Put the granola and flax cereal into a large, heavy-duty zip-top bag. Gently crush with a rolling pin to form coarse crumbs.
3
In a medium bowl, lightly beat the egg whites. Add the cereal mixture and stir to combine. Transfer the mixture to an 8-inch spring-form pan and spread evenly over the bottom of the pan and a little up the sides, patting it down so it all stays together.
4
Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely.
5
Pour 1/3 cup of water into a small saucepan and sprinkle the gelatin over the water. Let stand for 10 minutes. Place over very low heat and stir until the gelatin dissolves.
6
In a food processor, combine the yogurt, cream cheese, and vanilla and blend until smooth. With the motor running, slowly add the warm gelatin mixture in a thin stream through the hole in the lid.
7
Pour the filling over the crust. Cover with plastic and chill overnight to set. Run a dull knife around the sides of the pan to loosen the cake, then release the pan sides and transfer to a serving platter.
8
Scatter the top with the berries and garnish with the mint leaves. Cut into wedges and serve.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup organic plain granola (no fruit or nuts), 1 cup flax cereal (flakes; no fruits or nuts), 2 large egg whites, 1 tablespoon unflavored gelatin (measured from 2 envelopes), and more.

Yes, Cook The Book: Low-Fat Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Low-Fat Berry Cheesecake

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