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Cherry Fluff Cheesecake
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Categories: American Recipes, Cakes and Muffins, Contest Winners, Dessert, Fruit Desserts, Lowfat Desserts, Low fat
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Total Time: 2 hrs. 40 min.
Baking Time: 2 hrs. 10 min.
Refrigeration Time: 17 hrs.
Cooling Time: 30 min.

This dessert won Carol Allen the first-place prize in the Dannon Just Desserts Recipe Contest. Despite it low calorie content, it tastes great. You really have to plan ahead with this one. Keep in mind all the straining, chilling, and baking times. Be sure to use a yogurt that does not contain gelatin or the liquid won't separate from the yogurt properly. Dannon works well here. If you find yourself desperate for a yogurt straining mechanism, you can use a strategically altered old pair of pantyhose.

4 cups lowfat vanilla yogurt
cooking spray
1 1/4 cups graham cracker crumbs
3 tablespoons reduced-calorie margarine - melted
2 tablespoons pancake syrup, low calorie
8 ounces fat-free cream cheese - softened
1 cup sugar
1 cup nonfat plain yogurt
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup egg substitute - thawed
2 large egg whites
2 tablespoons lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla
16 1/2 ounces cherries in syrup
1 package cherry gelatin powder
20 ounces light cherry pie filling
1/4 teaspoon almond extract
8 ounces Cool Whip LiteŽ

Strain yogurt through yogurt strainer, or line colander or sieve with a double thickness of cheesecloth or coffee filter. Place colander in large bowl or place sieve over bowl. Spoon yogurt into colander or sieve to drain. Cover and refrigerate yogurt cheese, 12 hours.

Preheat oven to 350 degrees F. Spray a 10-inch springform pan with cooking spray. In a bowl, combine graham cracker crumbs, margarine, and syrup. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes; cool on wire rack.

In a large bowl, with mixer set at medium speed, beat cream cheese until smooth. Slowly beat in sugar. Add yogurt cheese, nonfat yogurt, cornstarch and salt. Beat 1 minute or until smooth. Add egg substitute, egg whites, lemon juice, lemon zest, and vanilla. Beat 1 minute or until smooth and well-combined.

Pour cream cheese mixture into pan. bake 1 hour. Turn off heat; leave cheesecake in oven 1 hour. Remove from oven and cool cheesecake in pan on wire rack, or place in refrigerator until well-chilled.

Drain cherries, reserving 3/4 cup cherry syrup. Set cherries aside. In a small saucepan, bring cherry syrup to a boil over high heat. Add gelatin and stir until it completely dissolved. Place mixture in a large bowl. Add cherry pie filling and almond extract; stir to combine. Fold in whipped topping.

Arrange cherries around the top edge of cheesecake. With spatula, evenly spread cherry fluff topping over top of cheesecake. Cover and refrigerate several hours or overnight, or until cherry topping is firm. To serve, gently run thin knife around edge of cheesecake. Remove sides of pan.

Calories: 232 Calories From Fat: 21%
Protein: 7g Carbohydrate: 45g
Cholesterol: 5mg Sodium: 273mg

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