low-cal berry cheesecake
Not only is this tasty double-berry treat eye-catching, it also holds one-third less fat than most cheesecakes.
Prep: 30 min.
Chill: 40 min.
M akes
12
to 16 servings
I Preheat oven to 375°F. In medium bowl,
combine gingersnaps, vanilla wafers, and walnuts.
Stir in melted butter. Press mixture onto bottom
and 1
Vi
inches up side of 9-inch springform pan.
Bake for 5 minutes. Cool on wire rack.
1
cup gingersnaps
(15 cookies), finely
crushed
%
cup vanilla wafers
(18 cookies), finely
crushed
% cup finely chopped
walnuts
1
/3
cup butter, melted
1
% cups unsweetened white
grape juice
1
envelope unflavored
gelatin
%
tsp. finely shredded
lemon peel
1
8
-oz. pkg. reduced-
fat cream cheese
(N eufchatel), softened
V
4
cup sugar
1
tsp. vanilla
2 1
/ 2
cups blueberries
11
/2
cups sliced strawberries
jL
Meanwhile, in medium saucepan, combine
grape juice and gelatin; let stand for 5 minutes.
Cook and stir over low heat until gelatin is
dissolved. Stir in lemon peel. Chill for 40 to
50 minutes or until partially set (consistency of
unbeaten egg whites), stirring occasionally.
3
In small bowl, combine cream cheese, sugar,
and vanilla. Beat with electric mixer on medium
speed until smooth. Spread over bottom of crust.
4 Spoon half of the gelatin mixture over cream
cheese layer. Top with lVy cups of the blueberries,
strawberries, and remaining blueberries. Spoon
remaining gelatin mixture over berries. Cover
and chill for 4 to 24 hours or until gelatin is set.
Loosen crust from side; remove side of pan.
PER SERVING: 259 cal., 16
3
total (at
(8
3
sat. fat), 35 ms chol., 196 m
3
sodium,
27 s carb., 2
3
fiber, 3
3
pro.
great cheesecakes
49
