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Full Online Book HomeLearning KitchenLow_fat - Cheesecake With Cranberry Glaze
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Low_fat - Cheesecake With Cranberry Glaze Post by :KingC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1181

Click below to download : Low_fat - Cheesecake With Cranberry Glaze (Format : PDF)

Low_fat - Cheesecake With Cranberry Glaze

The cheesecake needs to chill eight hours, so plan on making this a day ahead. The Cranberry Glaze can also be made ahead and chilled.

Cooking spray
1/3 cup gingersnap crumbs (about 6 cookies, finely crushed)
1 (16-ounce) carton fat-free cottage cheese
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
2 large egg whites
1 (8-ounce) carton low-fat sour cream
Cranberry Glaze

Preheat oven to 300°. Coat bottom of a 9-inch springfoam pan with cooking spray; sprinkle with cookie crumbs.

Place cheeses in a food processor, process 2 minutes or until smooth, scraping sides of bowl once. Add sugar and next 6 ingredients (sugar through sour cream); pulse just until smooth.

Pour the cheese mixture into prepared springfoam pan, and bake at 300° for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Serve with Cranberry Glaze.

Yield: 12 servings (serving size: 1 wedge and 2 tablespoons glaze).

Calories 226 (29% from fat); Fat 7.4g (sat 4.1g, mono 2.3g, poly 0.5g); Protein 9.8g;Carb 29.6g; Fiber 0.3g; Chol 61 mg; Iron 0.5mg; Sodium 254mg; Calc 74mg

Cranberry Glaze:
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water

Combine sugar and cornstarch in a medium saucepan; stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop. Cool.

Yield: 1 1/2 cups (serving size: 2 tablespoons).

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1 1/2 cups powdered sugar 3/4 cup cake flour 1/4 cup cocoa 1 1/2 cups egg whites (about 12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1/4 teaspoon salt 3 cups orange sherbet, softened Move oven rack to lowest position. Heat oven to 375º. Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.

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4 matzo 1/2 cup milk 8 ounces cream cheese 1 egg 1/4 cup sugar Juice of 1 lemon 1/4 teaspoon salt 1/2 cup sour cream Cinnamon sugar for sprinkling Using an 8-inch square dish, soak matzo in milk for 1 minute, then arrange on a greased cookie sheet. Preheat oven to 350 degrees.Beat cream cheese, egg, sugar, lemon juice, salt and sour cream until smooth, then spread evenly over matzo. Sprinkle with cinnamon and sugar and bake until cheesecake mixture is set and lightly browned. Remove from oven and cut each matzo into 8 rectangles. Makes 32 pieces. Per serving: 60