5 c plain low-fat or fat-free yogurt*
3 3/4 tsp unflavored gelatin
1/2 c fat-free milk
2 sprigs fresh mint
1 c fresh red raspberries
3 tbsp sugar or sugar substitute** equivalent to 3 tbsp sugar
1 8-oz package reduced-fat cream cheese, softened
1/3 c sugar or sugar substitute** equivalent to 1/3 c sugar
1 tsp vanilla
1 recipe Raspberry Sauce (see below)
fresh raspberries
fresh mint leaves
Raspberry Sauce Ingredients:
2 c fresh raspberries
Cheesecake Directions:
For yogurt cheese, line a yogurt strainer, sieve, or small colander with three layers of 100 % cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a large bowl: spoon in yogurt. Cover with plastic wrap: chill for 24 hours. Remove from refrigerator. Discard liquid; set aside. In a small saucepan, sprinkle 2 1/2 teaspoons of the gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with back of a spoon: add to saucepan. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes. Remove and discard mint sprigs, set aside. Place the 1 cup raspberries in a food processor or blender. Cover and process until smooth. Transfer puree to another small saucepan. Stir the 3 tablespoons sugar into raspberry puree. Sprinkle with remaining 1 1/4 teaspoons gelatin; let stand 5 mintues. Heat and stir over low heat just until gelatin is dissolved. Cover and chill for 15 minutes. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt cheese, the 1/3 cup sugar and the vanilla until smooth. Gradually beat in milk mixture. Stir 1/2 cup of the cream cheese mixture into raspberry mixture. Spoon half of the white cream cheese into a 7-8" springform pan. Spoon half of the raspberry mixture into mounds on white cream cheese mixture. Using a narrow, thin-blade metal spatula, swirl raspberry mixture into white cream cheese mixture. Repeat layering remaining white cheese mixture and raspberry mixture. Cover and chill for 24 hours. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. Drizzle Raspberry Sauce onto dessert plates. Place cheesecake wedges on top of sauce. If desired, garnish with fresh raspberries and mint leaves.
Raspberry Sauce Directions:
Place 2 cups fresh raspberries in a blender or food processor. Cover and blend or process until smooth. Press through a fine mesh sieve; discard seeds.
*Test Kitchen Tip: Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.
**Sugar Substitutes: Choose from Equal Spoonful or packets or Sweet 'N Low bulk or packets. Follow package directions to use product amounts equivalent to 3 tablespoons and 1/3 cup sugar.
Makes 12 Servings.
Dietary Exchanges: 0.5 Fat Free Milk, 1 Carbohydrate, 1 Fat
Carb Choices: 1
Nutrients Per Serving:
169 Calories
8 g Total Fat
4 g Saturated Fat
21 mg Cholesterol
153 mg Sodium
20 g Carbohydrate
2 g Fiber
9 g Protein
Nutrients Per Serving With Substitute: Same as above, except 137 Calories, 12 g Carbohydrate; Dietary Exchanges: 0.5 Carbohydate
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