Light microwave cheesecake

Lighter than traditional cheesecake, but just as delectable.


1 9-inch graham cracker crust
1 carton part-skim ricotta cheese (15 ounces)
1 cup plain low-fat yogurt
3 egg whites
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
10 fresh strawberries (for topping)

In a medium bowl, combine all filling ingredients. Beat at high speed with a mixer until smooth.
Microwave on high for 4 to 7 minutes or until very hot, stirring every 2 minutes with a whisk.
Pour into prepared crust. Microwave at 50 percent (medium) for 7 to 15 minutes or until center is almost set, rotating dish one-quarter turn after every 3 minutes.
Filling becomes firm as it chills.
Chill for at least 6 hours. Garnish with fresh strawberries before serving.

Makes 10 servings.

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