Perfect raspberries accent a reduced-fat cheesecake made with egg whites and Greek yogurt. To keep the cheesecake from cracking, use the simple water bath recommended here, and cool your cheesecake slowly on a rack; make sure it’s completely cooled before chilling it. If you do end up with cracks, a light dusting of powdered sugar before garnishing with berries will disguise it nicely. Create party-worthy, bite-size petit fours by cutting into 1×1-inch squares and topping with a single berry.
Ingredients
- 5 whole graham cracker sheets 20 small crackers
- 2/3 cup slivered almonds
- 2 tablespoons unsalted butter
- 14 ounces reduced fat (Neufchatel) cream cheese
- 1/4 cup raw, unfiltered honey
- 1/4 cup natural cane sugar
- 1 cup nonfat Greek yogurt
- 2 eggs
- 3 egg whites
- 7-8 ounces raspberries red and/or golden
- 2 tablespoons seedless raspberry preserves or other fruit preserve
Notes
PER SERVING: 181 cal, 11g fat (4g mono, 1g poly, 5g sat), 49mg chol, 7g protein, 15g carb, 2g fiber, 151mg sodium
