cheese cake

[Guest guest]

Can anyone give me a nice recipe for a cheese cake with not to fat.

Thanks in advance, I am living in France near Paris..Priscm

[Guest guest]

At 02/15/2002, you wrote:

>Can anyone give me a nice recipe for a cheese cake with not to fat.

>Thanks in advance, I am living in France near Paris..Priscm

 

perhaps you could find ingredients for this one

 

 

* Exported from MasterCook *

 

Lemon Cheesecake With Blueberry Topping

 

Recipe By :Healthy Oven Baking Book, by Sarah Phillips, page 128

Serving Size : 12 Preparation Time :0:00

Categories : Cakes And Frostings Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick canola oil spray

Graham Cracker Crust

(see separate recipe)

CHEESECAKE CAKE

4 large egg whites -- at room temperature

1 cup sugar

12 ounces Neufchatel cheese

(do not use nonfat cream cheese)

at room temperature and well softened

Grated zest of 2 lemons

OR generous 1/4 teaspoon pure lemon oil

2 tablespoons fresh lemon juice

***BLUEBERRY TOPPING***

1 cup water

1/4 cup sugar -- or more to taste

2 tablespoons cornstarch

12 ounces fresh or frozen blueberries -- (1 1/2 cups)

 

MAKES 12 SERVINGS

 

Everyone loves the combination of lemon and blueberries, but I sometimes make

this with orange zest and juice and a blackberry topping. It isn't one of those

big, thick cheesecakes that are so rich you can only eat a mouthful before you

start feeling guilty-it's mouthwatering and light.

 

1. Position a rack in the upper third of the oven and preheat to 350 F.

Lightly spray a 9-inch nonstick springform pan with oil.

 

2. Press the crust mixture evenly and firmly into the bottom of the prepared

pan. Set the crust aside,

 

3. In a grease-free medium bowl, using a handheld electric mixer set at low

speed, beat the egg whites until foamy. Increase the speed to high and beat

until soft peaks begin to form, Gradually heat in the sugar until the mixture

forms stiff, shiny peaks.

 

4. In another medium bowl, beat the cheese, grated lemon peel and lemon juice

on medium speed until smooth, scraping down the sides of the bowl as needed with

a rubber spatula. Add the egg whites and beat on low speed until just combined.

Do not overmix--it should take no longer than 10 seconds. Turn into the

prepared pan and smooth the top.

 

5. Bake until the edges of the cake are slightly puffed and very lightly

browned, about 25 minutes. The center will seem somewhat unset, but will firm

when chilled. Cool completely in the pan on a wire cake rack.

 

6. To make the topping, in a medium saucepan, whisk 1 cup water with the sugar

and cornstarch until the cornstarch dissolves. Bring to a boil over medium

heat, stirring often Add the blueberries. (If using Frozen blueberries, cook

until thawed, about 1 minute.) Remove from the heat and let cool to warm.

 

7. Spread the topping over the cheesecake. Cover with plastic wrap and

refrigerate until chilled, at least 4 hours or overnight.

 

8. Remove the sides of the cheesecake pan. Serve chilled. Cut the cheesecake

with a sharp, thin knife dipped into hot water.

 

Nutritional Analysis: Per serving: About 282 calories (8 percent from protein; 5

9 percent from carbohydrates; 34 percent from fat, 5 grams protein, 42 grams

carbohydrates, 11 grams fat (6 grams saturated fat), 30 milligrams cholesterol,

212 milligrams sodium

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 166 Calories; 7g Fat (35.5% calories from

fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 132mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0