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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