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Strawberry Ribbon Cheesecake


1 o ounces frozen strawberries in syr; thawed
1 tablespoon cornstarch
nonstick cooking spray
5 ounces fatfree cinnamon graham crackers; finely crushed
--1 1/2 cups
2 tablespoons prepared powdered butter-flavored m
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
fresh strawberries; optional

1. Preheat oven to 300F.

2. In small saucepan over medium heat, heat combined strawberries and cornstarch until thickened and clear. Cool. Spray bottom of 9-inch springform pan with cooking spray.

3. Combine graham cracker crumbs and butter-flavored mix; press firmly on bottom of prepared pan. In mixer bowl, beat cheese until fluffy. Gradually beat in lowfat sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour.

4. Pour half of batter in prepared pan. Spoon strawberry mixture evenly over batter. Top with remaining batter. Bake 50 to 55 minutes, or until center is set. Cool. Refrigerate about 2 hours. Garnish with fresh strawberries.

Makes 12 servings. Preparation time: 25 minutes. Chilling time: 2 hours.

Per serving: About 274 cal, 12 g pro, 30 g car, 3 g fat, 10% cal from fat, 26 mg chol, 392 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00

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