Strawberry Ribbon Cheesecake
Serving Size : 12
Ingredients for prepare Strawberry Ribbon Cheesecake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | o ounces frozen strawberries in syrup - thawed |
| 1 | tablespoon | cornstarch |
nonstick cooking spray
strawberry ribbon cheesecake |
| 5 | ounces | fatfree cinnamon graham crackers - finely crushed |
1 1/2 cups
strawberry ribbon cheesecake |
| 2 | tablespoons | prepared powdered butter-flavored mix |
| 16 | ounces | nonfat cream cheese |
| 14 | ounces | low-fat sweetened condensed milk |
| 4 | | egg whites |
| 1 | | egg |
| 1/3 | cup | bottled lemon juice |
| 1 | teaspoon | vanilla extract |
| 1/3 | cup | unsifted flour |
recipe Strawberry Ribbon Cheesecake
1. Preheat oven to 300°F. 2. In small saucepan over medium
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heat, heat combined strawberries and cornstarch until thickened and clear. Cool. Spray bottom of 9-inch
Strawberry Ribbon Cheesecake
springform pan with cooking spray. 3. Combine graham cracker crumbs and butter-flavored mix; press firmly on bottom of
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prepared pan. In mixer bowl, beat cheese until fluffy. Gradually beat in lowfat
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sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well.
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Stir in flour. 4. Pour half of batter in prepared pan. Spoon strawberry mixture evenly over batter.
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Top with remaining batter. Bake 50 to 55 minutes, or until center
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is set. Cool. Refrigerate about 2 hours. Garnish with fresh strawberries. Makes 12 servings. Preparation time: 25 minutes. Chilling
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time: 2 hours. Per serving: About 274 cal, 12 g pro, 30 g car, 3
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g fat, 10% cal from fat, 26 mg chol, 392 mg sod, 1 g fiber.
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