World Famous Recipes

Lemon Cheesecake with Fresh Berries

(makes 16 servings)

1/2 tablespoon (7.5 g) margarine

1/3 cup (35 g) graham cracker crumbs

2 cups (450 g) nonfat cottage cheese, drained

14 ounces (400 g) soft tofu, drained

1 cup (236 ml) nonfat yogurt cheese

grated zest of 1 lemon

1/4 cup (59ml) fresh lemon juice

1/2 teaspoon (2.5 ml) vanilla extract

2 large egg whites

1/2 cup (118 ml) egg substitute

7 packets sugar substitute that will not break down when heated, or

to taste

2 tablespoons (16 g) unbleached all-purpose flour

1 cup (150 g) fresh strawberries

16 perfect strawberries for garnish, cleaned with stems intact

Grease the sides and bottom of a 9-inch ( 23cm) springform pan with

margarine. Dust with graham cracker crumbs. Refrigerate until ready

to fill.

Preheat oven to 350° F (180°C), gas mark 4.

In a food processor or blender, process cottage cheese and tofu until

smooth. Add all other ingredients except the strawberries. Process

for 3 minutes until very smooth and light. Pour into prepared

springform pan. Place a sheet of aluminum foil on the middle rack of

the oven under the springform to protect the oven. Bake for 1 1/2 to

1 3/4 hours, until the filling is set, slightly puffed, and golden

brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate

until chilled, 2 hours. Remove the sides of the springform pan.

Whirl the cup of strawberries in a food processor to make a puree.

Spoon puree over each serving and garnish with one perfect

strawberry, sliced to the stem and fanned out.

Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g

total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber,

3 mg cholesterol, 153 mg sodium

Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate

(bread/starch)

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