Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese
Hands On:15 | Total: 190 | Makes: 9 servings (1 wedge each)
PAM® Original No-Stick Cooking Spray
1/2 cup graham cracker crumbs
1-1/2 cups fat free small curd cottage cheese
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup granulated sugar
4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Assorted fresh fruit, optional
- Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
- Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
- Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.
9 servings (1 wedge each) Calories 116; Total Fat 1 g(Saturated Fat 0 g); Cholesterol 4 mg; Sodium 297 mg;
Carbohydrate 18 g; (Dietary Fiber 0 g, Sugars 15 g); Protein 9 g;
Percent Daily Values*: Vitamin A 6%; Vitamin C 1%; Calcium 9%; Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
Great served with Reddi-wip® Fat Free Dairy Whipped Topping
Brought To You By ConAgra Foods(R)