Red Berry Cream Cheese Pie Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Zwieback crumbs,
1 t: Pure vanilla extract,
4 tbsp: Reduced-calorie butter,
2 pint: Strawberries, rinsed and
-substitute, melted
-hulled,
2 t: Finely grated lemon zest,
1/2 pint: Raspberries, picked over
12 ounce: Nonfat cream cheese,
3/4 cup: Unsweetened apple juice,
1/2 cup: Nonfat plain yogurt,
-concentrate, thawed
2: Eggs,
1 1/2 t: Cornstarch,
2 tbsp: Fresh lemon juice,
Directions:
When glazing the pie, use a pastry brush first to gently cover
berries. Drizzle as much remaining glaze as needed evenly over the
top to give it a great sheen.
1. Preheat the oven to 350F.
2. Mix together the zwieback crumbs, melted butter substitute and 1
teaspoon lemon zest until well combined. Press the crumbs into the
bottom of a 9-1/2" springform pan, pushing the crumbs up to about 1"
around the sides. Bake for 5 minutes. Set aside.
3. Place the cream cheese, yogurt and eggs in a bowl and beat until
smooth with an electric mixer. Add the remaining teaspoon of lemon
zest, lemon juice and vanilla; mix well.
4. Pour the cream cheese mixture into the pan. Bake for 45 minutes or
until firm and just set in the center. Cool to room temperature.
5. Arrange 1 pint of the whole strawberries in a ring around the
outer edge on top of the cheesecake. Arrange the raspberries in the
center.
6. To make the glaze, mash remaining pint of strawberries with back
of a fork. Place 1/2 cup mashed berries (reserve remainder for
another use) in a small saucepan with the apple juice concentrate and
cornstarch. Bring the mixture to a boil and cook, stirring, for 2
minutes. Remove from heat and let cool slightly.
7. Using a pastry brush, dab the glaze gently over berries on the pie.
Drizzle as much as needed of the remaining glaze over pie so that the
entire surface is covered in a thin glaze.
8. Chill pie for 4 hours before serving.
Per serving: 138 calories, 4 grams fat, 42 milligrams cholesterol.
From: Michael Orchekowski Date: 09-24-94
Source from luhu.jp
berries. Drizzle as much remaining glaze as needed evenly over the
top to give it a great sheen.
1. Preheat the oven to 350F.
2. Mix together the zwieback crumbs, melted butter substitute and 1
teaspoon lemon zest until well combined. Press the crumbs into the
bottom of a 9-1/2" springform pan, pushing the crumbs up to about 1"
around the sides. Bake for 5 minutes. Set aside.
3. Place the cream cheese, yogurt and eggs in a bowl and beat until
smooth with an electric mixer. Add the remaining teaspoon of lemon
zest, lemon juice and vanilla; mix well.
4. Pour the cream cheese mixture into the pan. Bake for 45 minutes or
until firm and just set in the center. Cool to room temperature.
5. Arrange 1 pint of the whole strawberries in a ring around the
outer edge on top of the cheesecake. Arrange the raspberries in the
center.
6. To make the glaze, mash remaining pint of strawberries with back
of a fork. Place 1/2 cup mashed berries (reserve remainder for
another use) in a small saucepan with the apple juice concentrate and
cornstarch. Bring the mixture to a boil and cook, stirring, for 2
minutes. Remove from heat and let cool slightly.
7. Using a pastry brush, dab the glaze gently over berries on the pie.
Drizzle as much as needed of the remaining glaze over pie so that the
entire surface is covered in a thin glaze.
8. Chill pie for 4 hours before serving.
Per serving: 138 calories, 4 grams fat, 42 milligrams cholesterol.
From: Michael Orchekowski Date: 09-24-94
Source from luhu.jp