SWIRLING STRAWBERRY CHEESECAKE
Makes 9 Servings
1 Serving = 5 PointsPlus™
1/2 cup crushed graham cracker crumbs
1 TBSP light butter, softened
8 oz. Neufchatel cream cheese, softened
1/4 cup Splenda granulated
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
Juice from 1 lemon OR 2 TBSP lemon juice
1/2 tsp vanilla extract
1 TBSP all-purpose flour
1/4 cup sugar-free strawberry preserves
Preheat oven to 350º. Spray 9” baking pan with non-stick spray. Set aside.
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly onto the bottom of the sprayed pan.
Using an electric mixer, gently beat the cream cheese, Splenda and vanilla until smooth. Gradually beat in the yogurt, egg whites, lemon juice and flour. Pour over crust.
Stir preserves until smooth. Drop by small 'dollops' over the filling. Using a knife, swirl the preserves gently through the filling to create a 'marble' effect.
Bake 25 – 30 minutes or until the center is almost set. Cool to room temperature; chill a few hours in the refrigerator.
MY SPIN: I found that using only 1/2 cup of the graham cracker crumbs wasn't enough to cover the bottom of the pan, so I used 1 cup which changed the PointsPlus™ to 6 per serving. Still very much worth it!! I used the juice of one lemon versus bottled lemon juice......I think the flavor is just so much better. And then I garnished my piece with a fresh sliced strawberry.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***