Low Fat Cheese Cake with Fruit Sauce

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Low Fat Cheese Cake with Fruit Sauce

Graham Cracker Crust:
3/4 cup graham cracker crumbs
3 tablespoons reduced-calorie margarine, melted
2 tablespoons sugar
1/4 teaspoon egg whites

Filling:
8 ounces low-fat cream cheese
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract

To make crust, combine crumbs, margarine, sugar and egg whites. Press mix evenly into bottom of 9-inch springform pan. Bake at 350 degrees for 8 minutes. Cool.

In a mixing bowl, blend the cream cheese until it is fluffy. Gradually beat in the sweetened condensed milk until smooth and light. Add lemon juice and vanilla. Pour into graham cracker lined pan and bake at 325 degrees for 20 minutes. Chill until firm.

To assemble: Unmold cheesecakes onto plates. Garnish plate with writing chocolate, raspberry or peach sauce, raspberries and fresh mint leaves. Sprinkle the tops of cheesecakes with powder sugar.

Makes 12 servings.

Per serving: 286 calories; 8.1 g fat (6.5 g saturated fat; 25 percent calories from fat); 44 g carbohydrates; 33 mg cholesterol; 276 mg sodium; 8.1 g protein; 0.3 g fiber.

Raspberry Sauce

6 ounces frozen raspberries
1/4 cup sugar

Heat ingredients until sugar is dissolved. Cover and put on low heat until thawed. Mix with hand emulsion mixer. Strain sauce and chill.

Makes 8 servings.

Per serving: 32 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 7.9 g carbohydrates; 0 mg cholesterol; 0 mg sodium; 0 g protein; 0.3 g fiber.

Peach Sauce

8 ounces frozen peaches
1/4 cup sugar

Heat ingredients until sugar is dissolved. Mix with hand emulsion mixer. Strain sauce and chill.