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Ingredientes
- 1/4 c. butter
- 1 3/4 c. graham cracker crumbs
- 8 ounce cream cheese, softened
- 2/3 c. plain yogurt
- 2/3 c. lowfat sour cream
- 3 x Large eggs, separated Scant 1/2 c. sugar
- 1 Tbsp. unflavored gelatin
- 2 Tbsp. water
- 1 1/2 c. raspberries
- 1 1/2 c. raspberries
- 1 x mango
- 2/3 c. whipping cream
- 8 x to 10 sprigs fresh mint
Direcciones
- Grease a 9 inch spring-form pan. To prepare crust, heat butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mix in bottom of greased pan. Set aside. To prepare filling, beat cream cheese, yogurt, lowfat sour cream, egg yolks and 1/4 c. plus 2 Tbsp. of sugar till smooth. Combine gelatin and water in a small saucepan. Simmer till gelatin is completely dissolved; stir into cheese mix. Beat egg whites with remaining sugar till soft peaks form. Fold egg whites and raspberries into cheese mix. Spoon filling into prepared crust. Chill 2 to 3 hrs or possibly till set. To garnish, arrange raspberries in center of cheesecake in a mound. Peel and seed mango.
- Slice thinly and arrange in a fan pattern around raspberries. Whip cream till stiff. Pipe (with pastry bag) a border of 8 to 10 whipped cream rosettes around edge of cheesecake. Top each rosette with a sprig of mint. serves 8 to 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 513 | |
| Calories from Fat 273 | 53% |
| Total Fat 30.95g | 39% |
| Saturated Fat 15.45g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 530mg | 22% |
| Potassium 318mg | 9% |
| Total Carbs 51.11g | 14% |
| Dietary Fiber 5.0g | 17% |
| Sugars 19.45g | 13% |
| Protein 9.64g | 15% |
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