Nonstick Cooking Spray
1/4 c Graham-Cracker Crumbs
1 pk 8oz Light Cream Cheese
-Neufchatel, halved
1 pk 15oz Reduced-Fat Cottage
-Cheese
1/4 c Sugar
1/2 c Unsweetened applesauce
2 Eggs
1 1/2 ts Vanilla Extract
1/2 ts Grated Lemon Peel
1/4 ts Salt
1 pt Strawberries
Cover outside of 8×3″ springform pan with foil (to prevent mixture from
leaking during baking). Spray pan with nonstick cooking spray, then evenly
sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached, blend
light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With
oven door closed, turn off oven; let cheesecake remain in oven 30 minutes.
remove; cool in pan on wire rack 30 minutes. Cover and refrigerate
cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries;
arrange on top of cheesecake.
Nutrition: 150 Calories, 7 g fat, 56 mg cholesterol, 170 mg sodium
Exchanges: 1 Milk, 1/2 Fat
Yields
12 Servings