Cookie
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Preheat oven to 325F.
Coat a 9" springform pan with cooking spray.
3 large egg whites
1 1/4 cups vanilla wafer cookie crumbs
1 tbsp. butter, melted
3 tbsp. + 1 1/4 cups sugar
1 lbs. 1% cottage cheese
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
1 pkg. (8oz) fat free cream cheese, at room temperature
1/4 cup whole grain pastry flour
1 large egg
1 tbsp. vanilla extract
1 pint mixed berries, such as blackberries, raspberries, and blueberries
1/4 cup strawberry all-fruit syrup
12 servings
Place 1 egg white in a medium bowl.
Beat lightly with a fork.
Add the cookie crumbs, butter, and 3 tbsp. of the sugar.
Toss until the crumbs cling together.
Press into the bottom and 2" up the sides of the prepared pan.
In a food processor, combine the cottage cheese, reduced-fat cream cheese, and the fat free cream cheese.
Process until smooth.
Add the flour and the remaining 1 1/4 cups sugar.
Process until the sugar is dissolved.
Add the egg, vanilla and the remaining 2 egg whites.
Process just until blended.
Pour over the prepared crust.
Bake for 1 hour and 15 minutes.
Turn off the oven and leave the cheesecake in the oven for 30 minutes.
Cool on a rack.
Cover and refrigerate for at least 6 hours.
In a medium bowl, mix the berries and syrup.
Crush a few of the berries with the back of a wooden spoon.
Let stand for 5 minutes, or until a light syrup forms.
Serve over slices of the cheesecake.
Coat a 9" springform pan with cooking spray.
3 large egg whites
1 1/4 cups vanilla wafer cookie crumbs
1 tbsp. butter, melted
3 tbsp. + 1 1/4 cups sugar
1 lbs. 1% cottage cheese
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
1 pkg. (8oz) fat free cream cheese, at room temperature
1/4 cup whole grain pastry flour
1 large egg
1 tbsp. vanilla extract
1 pint mixed berries, such as blackberries, raspberries, and blueberries
1/4 cup strawberry all-fruit syrup
12 servings
Place 1 egg white in a medium bowl.
Beat lightly with a fork.
Add the cookie crumbs, butter, and 3 tbsp. of the sugar.
Toss until the crumbs cling together.
Press into the bottom and 2" up the sides of the prepared pan.
In a food processor, combine the cottage cheese, reduced-fat cream cheese, and the fat free cream cheese.
Process until smooth.
Add the flour and the remaining 1 1/4 cups sugar.
Process until the sugar is dissolved.
Add the egg, vanilla and the remaining 2 egg whites.
Process just until blended.
Pour over the prepared crust.
Bake for 1 hour and 15 minutes.
Turn off the oven and leave the cheesecake in the oven for 30 minutes.
Cool on a rack.
Cover and refrigerate for at least 6 hours.
In a medium bowl, mix the berries and syrup.
Crush a few of the berries with the back of a wooden spoon.
Let stand for 5 minutes, or until a light syrup forms.
Serve over slices of the cheesecake.
