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Strawberry Cheesecake
1 cup – 0% Greek Yogurt Plain
1 Tbsp – Vanilla extract
3 Tbsp – Splenda granular
12 oz fat-free cream cheese, softened at room temperature
2 egg whites
1 – Ready Crust reduced-fat graham cracker crust
Topping:
1/2 cup – Cool Whip Free
1 cup fresh strawberries
Directions:
Preheat oven to 350 degrees. Blend yogurt, vanilla and Splenda until smooth (about 15-30 sec). Add cream cheese and blend for about 30 seconds, scraping sides as needed. While blending add egg whites and continue to blend until smooth (about 45 seconds). Pour cheese filling into crust and bake until set, about 35 minutes. Remove cheesecake from oven and cool for 15 minutes. Then cover and refrigerate for at least 2 hours. Slice cheesecake into 8 portions. Serve with Cool Whip and strawberries.
Serving size = 8
Weight Watchers PointsPlus value per serving = 5
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