BERRY CHEESECAKE GOES LIGHT.Red-ripe peak-season strawberries make spectacular, eye-catching desserts. With the emphasis on reducing fat in our diets, here's a classic strawberry dessert that's been updated. Light and Luscious Strawberry Cheesecake has the rich, creamy texture of a traditional cheesecake, but with fewer calories and less fat by using nonfat non·fat adj. Lacking fat solids or having the fat content removed. sour cream and part-skim ricotta cheese Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese, meaning a product made from whey—a by-product of milk cheese making—rather than whole milk. Other whey cheeses include Gjetost. . To create a dazzling centerpiece presentation, top the cheesecake with a decorative arrangement of fresh, halved strawberries. Brush each berry with a glistening glis·ten intr.v. glis·tened, glis·ten·ing, glis·tens To shine by reflection with a sparkling luster. See Synonyms at flash. n. A sparkling, lustrous shine. coat of melted red currant currant, northern shrub of the family Saxifragaceae (saxifrage family), of the same genus (Ribes) as the gooseberry bush. The tart berries of the currant may be black, white, or red; the white gooseberry becomes purple when mature. jelly. Serve with a quick-to-assemble sauce of fresh berries pureed in a blender or food processor with a little sugar and lemon juice. LIGHT AND LUSCIOUS STRAWBERRY CHEESECAKE 1 1/2 cups graham cracker crumbs Noun 1. cracker crumbs - crumbs of crackers used especially for coating or thickening crumb - small piece of e.g. bread or cake 3 tablespoons margarine OR butter, melted 1 carton (15 ounces) part-skim ricotta cheese 1 cup sugar 2/3 cup flour 4 eggs, separated 2 tablespoons grated lemon peel 2 teaspoons vanilla 1 cup nonfat sour cream 3 pint baskets fresh strawberries, rinsed and stemmed 4 teaspoons lemon juice 1/4 cup red currant jelly, melted In a medium bowl, mix graham cracker crumbs and margarine. Press onto bottom and 2 inches up sides of a lightly greased 9-inch springform pan spring·form pan n. A cake pan having an upright rim that can be unclamped and detached from the bottom of the pan. . Set aside. To make filling, in a mixer bowl beat ricotta cheese until smooth. Add 3/4 cup sugar, flour, egg yolks, lemon peel and vanilla. Mix well. Stir in sour cream to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake in center of preheated 300-degree oven 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly. Meanwhile, to make sauce, in container of a blender or food processor puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. 2 baskets strawberries with remaining 1/4 cup sugar and lemon juice; strain sauce to remove seeds. Cover and chill. To complete cake, halve remaining stemmed strawberries; arrange on top of cake. Brush strawberries with jelly. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until serving time. To serve, cut cake into wedges and serve with pureed strawberry sauce. Makes 1 (9-inch) cheesecake (14 servings). NUTRITION INFORMATION PER SERVING: 244 calories; 8 grams protein; 8 grams fat; 38 grams carbohydrate; 73 milligrams cholesterol; 203 milligrams sodium. CAPTION(S): Photo Photo: (Color) Lighten up traditional Strawberry Cheesecake with part-skim ricotta cheese, nonfat sour cream and nutritious, red-ripe strawberries. |
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