Prep 25 mins
Cook 0 mins
Haven't tried this yet - as soon as the weather gets hotter I will give it a shot - sounds fresh and delicious! Will give my review then! I found this recipe in Woman's Day Magazine.
- 6 whole low-fat honey graham crackers, crushed to fine crumbs (2 squares each)
- 2 tablespoons butter, melted, mixed with
- 1 tablespoon honey
- 1 (3 ounce) box strawberry kiwi gelatin powder
- 2⁄3 cup boiling water
- 1 (16 ounce) container 1% fat cottage cheese
- 2 (8 ounce) light cream cheese, softened
- 2 tablespoons sugar
- 2 teaspoons strawberry extract or 1 teaspoon vanilla extract
- 1 pint fresh strawberries (about 12 oz.)
- 2 tablespoons strawberry jelly, melted
- 1 small mint leaf
- Coat an 8 X 3-in. springform pan with nonstick spray.
- Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
- Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
- Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
- Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
Pretty good and lowfat.
I attempted this recipe twice. I would rather just not eat cheesecake. It was not for us. It did not set up for me, nor did it ever taste sweet enough, or enough like cheesecake. Sorry.
I think I might already be addicted to this. In an effort to lighten it even more I used sugar free Jello (Strawberry as I couldn't find strawberry kiwi) and Fat Free cottage cheese as well as the light cream cheese with Splenda for the sugar. I garnished with a fresh berry only and skipped the crust. I didn't have any strawberry extract so I used vanilla and this was certainly good but I do think it would benefit from and extra strawberry flavor boost. Fabulously creamy and smooth and and it makes it's self once you have everything tossed into the processor. Just turn it on and watch it become velvet and then satin. Thank you Reds, I will certainly be making this again and again....