Cook The Book: Low-Fat Berry Cheesecake

1. 1

   Preheat the oven to 375u00b0F.

2. 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. 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. 4

   Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely.

5. 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. 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. 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. 8

   Scatter the top with the berries and garnish with the mint leaves. Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.