Streusel-Topped Strawberry Cheesecake Squares
the Editors of Publications International, Ltd.
Streusel-Topped Strawberry Cheesecake Square
Yield
Makes 9 servings
Ingredients
| 1 | container (8 ounces) strawberry-flavored nonfat yogurt with aspartame sweetener |
| 1 | package (8 ounces) fat-free cream cheese |
| 4 | ounces reduced-fat cream cheese |
| 6 | packets sugar substitute or equivalent of 1/4 cup sugar |
| 1 | packet unflavored gelatin |
| 2 | tablespoons water |
| 1 | cup chopped fresh strawberries |
| 1 | tablespoon sugar |
| 1 | cup fresh sliced strawberries |
| 1/3 | cup low-fat granola |
Preparation
- Line 9-inch square baking pan with plastic wrap, leaving 4-inch overhang on 2 opposite sides.
- Combine yogurt, cream cheese and sugar substitute in medium bowl; beat until smooth. Set aside.
- Combine gelatin and water in small microwavable bowl; let stand 2 minutes. Microwave on HIGH 40 seconds to dissolve gelatin. Beat gelatin into yogurt mixture. Combine chopped strawberries and sugar in small bowl. Add to yogurt mixture.
- Pour yogurt mixture evenly into prepared pan. Refrigerate 1 hour or until firm.
- Just before serving, arrange sliced strawberries on top; sprinkle with granola.
- Gently lift cheesecake out of pan with plastic wrap. Pull plastic wrap away from sides; cut into 9 squares.
Nutritional Information
| Serving Size: | 1 cheesecake square |
| Calories | 98 |
| Calories from Fat | 24 % |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Cholesterol | 8 mg |
| Carbohydrate | 11 g |
| Fiber | 1 g |
| Protein | 7 g |
| Sodium | 223 mg |
Dietary Exchange
| Starch | 1 |
| Fat | 1/2 |
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