Key Lime Cheesecake with Strawberries and Fresh Mint
Makes 12 servings
|12||whole low-fat honey graham crackers, broken into small pieces|
|2||tablespoons reduced-fat margarine|
|2||packages (8 ounces each) reduced-fat cream cheese|
|1||package (8 ounces) fat-free cream cheese|
|1||container (8 ounces) plain nonfat yogurt|
|2/3||cup powdered sugar|
|1/4||cup lime juice|
|8||packets sugar substitute or equivalent of 1/3 cup sugar, divided|
|2||teaspoons lime peel|
|3||cups fresh strawberries, quartered|
|2||tablespoons finely chopped mint leaves|
- Preheat oven to 350°F. Coat 9-inch springform baking pan with nonstick cooking spray; set aside.
- Place graham cracker pieces and margarine in food processor or blender; pulse until coarse in texture. Gently press crumb mixture onto bottom and 1/2 inch up side of pan. Bake 8 to 10 minutes or until lightly browned; cool completely on wire rack.
- Beat cream cheese, yogurt, powdered sugar, lime juice, packets sugar substitute, lime peel and vanilla in large bowl with electric mixer at high speed until smooth. Pour into cooled pie crust. Cover with plastic wrap; freeze 2 hours or refrigerate overnight.
- Combine strawberries, remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving; set aside. Just before serving, spoon strawberry mixture over cheesecake.
|Serving Size:||1 slice cheesecake with topping (1/12 of total recipe)|
|Calories from Fat||35 %|
|Total Fat||7 g|
|Saturated Fat||5 g|
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