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Almond Cheesecake with Raspberry Sauce

  • Prep 20 min
  • Total 8 hr 20 min
  • Ingredients 13
  • Servings 16

Ingredients

1/2
cup crushed reduced-fat graham crackers (about 8 squares)
2
packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup sugar
1/2
cup fat-free egg product or 2 eggs, beaten
1/4
teaspoon almond extract
2
cups Yoplait® Original 99% Fat Free French Vanilla Yogurt
2
tablespoons Gold Medal™ all-purpose flour

Raspberry Sauce

2
cups fresh or frozen (thawed and drained) raspberries
2
tablespoons water
3
tablespoons sugar
1/4
teaspoon almond extract

Garnish, if desired

1
tablespoon sliced almonds
Fresh raspberries
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
5%
Sugars
17g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This recipe proves that cheesecake doesn't have to be really high in fat to be delicious. By replacing full-fat cream cheese and sour cream with their low-fat counterparts, you can have your cheesecake and eat it, too.

Directions

  • 1 Heat oven to 300° F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Sprinkle cracker crumbs over bottom of pan. To minimize cracking, place shallow pan 1/2 full of hot water on lower oven rack.
  • 2 In medium bowl, beat cream cheese and 2/3 cup sugar with electric mixer on medium speed until smooth. Add egg product and 1/2 teaspoon extract; beat on medium speed 2 minutes. Add yogurt and flour; beat on low speed just until blended. Carefully spread mixture over crumbs in pan.
  • 3 Bake 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 4 In food processor, place all sauce ingredients. Cover; process until smooth. Press through sieve to remove seeds. Refrigerate sauce until serving time.
  • 5 Just before serving, run small metal spatula around edge of pan; carefully remove foil and side of pan. Serve cheesecake with raspberry sauce. Garnish with almonds and fresh raspberries. Cover and refrigerate any remaining cheesecake and sauce.

This recipe proves that cheesecake doesn't have to be really high in fat to be delicious. By replacing full-fat cream cheese and sour cream with their low-fat counterparts, you can have your cheesecake and eat it, too.

Rate and Comment

This recipe proves that cheesecake doesn't have to be really high in fat to be delicious. By replacing full-fat cream cheese and sour cream with their low-fat counterparts, you can have your cheesecake and eat it, too.