Oct 5, 2013
Healthier Cherry Cheesecake
2 chocolate grahams, crushed (about 1/3 cup)
2 cups 2% cottage cheese
1 (8 oz) bar Neufchatel cheese, softened
1/2 cup plain nonfat yogurt
3 tbsp sugar divided
2 tbsp flour
1 tsp vanilla extract
2 egg whites
2 tsp Minute, (brand name), Tapioca
1 cup canned , pitted tart pie cherries, drained
& juice reserved *( NOT PIE FILLING)
1. Preheat oven to 325º F.
2. Sprinkle the graham crumbs onto the bottom of a (9-inch) springform pan.
3. In a food processor; process the cottage cheese until smooth. Add in the Neufchatel, yogurt,
2 Tbsp sugar, flour and vanilla; process until well blended. Add the egg, and egg whites 1 at a time, pulsing after each just until blended. Pour over the crumbs.
4. bake 40 to 45 minutes or until center is almost set. Run a knife around the rim of the pan to loosen cake; cool 1 hour before removing rim. Refrigerate 4 hours.
5. Meanwhile, bring 1/3 cup of the reserved cherry liquid, tapioca and remaining sugar to a boil in a large saucepan over medium-high heat, stirring constantly. Simmer over medium-low heat 2 minutes or until thickened, stirring constantly. Gently stir in the cherries. Refrigerate until ready to use. Cut into 12 equal sized servings.
Yield: 12 equal size servings
Serving size = 1 slice
Weight Watchers PointsPlus+ 4 per portions - Cake should be cut into 12 portions