This delectable cheesecake will please any crowd! And, it’s low-fat!
LOW-FAT RASPBERRY CHEESECAKE
1 cup fresh or loose-pack frozen raspberries
1 cup all-purpose flour or whole-wheat flour
1 teaspoon baking powder
½ cup sugar or honey
¼ cup canola oil
1 tablespoon cornstarch
3 tablespoons water
1 teaspoon vanilla
1 cup plain fat-free yogurt or Tofu Yogurt (below)
¼ cup sugar or honey
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons all-purpose flour
1-½ teaspoons lemon peel, finely shredded
1 teaspoon vanilla
Spray a 9 inch spring form pan with nonstick cooking spray; set aside. Thaw frozen raspberries at room temperature for 15 minutes. Drain, if necessary.
Combine flour, baking powder, and sugar (if using sugar). In separate mixing bowl, combine oil and honey (if using instead of sugar). In small cup, whisk 1 tablespoon cornstarch into 3 tablespoons water. Add the cornstarch mixture to the oil mixture. Add 1 teaspoon vanilla and mix well. Combine flour mixture with liquid mixture. Spread onto bottom of prepared pan; sprinkle with loose raspberries.
Combine the yogurt of choice, ¼ cup sugar or honey, 1 tablespoon cornstarch, 3 tablespoons water, 2 tablespoons flour, lemon peel, and 1 teaspoon vanilla in medium mixing bowl. Mix until smooth; pour over berries-and-cream mixture.
Bake in a 350 degree oven about 45 to 50 minutes, or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan. Cool completely. Cover and chill for 2 to 24 hours before serving.
TOFU YOGURT:
1 cup firm tofu
2 tablespoons canola oil
1 tablespoon lemon juice
1-½ teaspoons honey
1 teaspoon vanilla
½ teaspoon salt
Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Chill until serving.
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