This Photo is for humor purposes only
Traditional cheesecakes are full of fat and calories, but this lightened dessert calls for light cream cheese and fat-free cottage cheese and yogurt, which gives it a light and airy texture without sacrificing great taste.
1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
2 1/2 tablespoons butter, melted
1/4 cup sugar
1/2 cup sugar
1 1/2 cups fat-free cottage cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup vanilla fat-free yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
2 large egg yolks
2 large egg whites
2 tablespoons sugar
2 cups chopped strawberries
3 tablespoons sugar
1/2 teaspoon cornstarch
Preheat oven to 325°.
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.
To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.
Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie