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  • Light Cheesecake With Double Cherry Fluff Topping

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    Light Cheesecake With Double Cherry Fluff Topping
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 ct (32 ounces) of low-fat vanilla yogurt
    • 1 1/4 c. Low-fat graham cracker crums, finely crushed
    • 3 Tbsp. Reduced fat margarine or possibly butter, melted
    • 2 Tbsp. Reduced calorie pancake syrup
    • 1 pkt (8 ounce) fat-free cream cheese, softened
    • 1 c. Sugar
    • 1 c. Nonfat plain yogurt
    • 3 Tbsp. Cornstarch
    • 1/4 tsp Salt
    • 1/2 c. Egg substitute, thawed or possibly
    • 2 lrg Large eggs
    • 2 lrg Egg whites
    • 2 Tbsp. Lemon juice
    • 2 tsp Grated lemon zest
    • 2 tsp Vanilla extract
    • 1 can (16 1/2-17 ounce) pitted dark sweet cherries in syrup
    • 1 pkt (3 ounce) sugarless cherry gelatin
    • 1 can (20 ounce) light cherry pie filling
    • 1/4 tsp Almond extract
    • 1 ct (8 ounce) light nondairy whipped topping, thawed

    Directions

    1. Add in non nondairy whipped topping and pitted, dark sweet cherries, mint sprigs and lemon zest for garnish
    2. 1. Yogurt Cheese: Line a colander or possibly sieve with a coffee filter. Place the colander or possibly sieve over a large bowl and spoon in yogurt. Let drain. Cover and chill 12 hrs
    3. 2. Crust: Preheat oven to 325 degrees F. Spray a 10-inch springform pan with nonstick cooking spray. In a bowl, combine graham cracker crumbs, margarine or possibly butter and syrup. Press crumb mix onto bottom of pan. Bake 10 min; cook on wire rack.
    4. 3. Cheesecake: In a large bowl, beat cream cheese at medium speed till smooth. Slowly beat in sugar. Add in yogurt cheese, non-fat yogurt, cornstarch and salt. Beat till smooth. Add in egg substitute or possibly Large eggs, egg whites, lemon juice, lemon zest and vanilla. Beat till well mixed.
    5. 4. Pour cream cheese mix into pan. Bake 1 hour. Turn oven off; let cheesecake remain in oven for 1 hour. Remove and let cold completely.
    6. 5. Cherry Fluff Topping: Drain cherries, reserving 3/4 c. cherry syrup.
    7. Set cherries aside. Place cherry syrup in a small saucepan. Bring to a boil over high heat. Add in cherry gelatin and stir till completely dissoved.
    8. Place mix in large bowl. Add in cherry pie filling and almond extract.
    9. Stir to combine. Mix in whipped topping.
    10. 6. Arrange cherries around top edge of cheesecake. With metal spatula, proportionately spread cherry fluff topping on top of cheesecake. Cover and chill several hrs or possibly overnight or possibly till cherry fluff topping is hard.
    11. 7. To serve, gently run a thin knife around the edge of the cheesecake.
    12. Remove the side of the pan. Garnish with whipped topping, cherries, mint sprigs and lemon zest.
    13. Makes 18 servings.

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