RECIPE OF THE DAY! STRAWBERRY CHEESECAKE NO-BAKING

Another guilt free dessert only 164 calories per slice. Looking for a nice dessert on a hot summer's day,I have just the one for you. Strawberry Cheesecake No-Baking will help keep your kitchen cool-no oven is needed. This cheesecake will be a big hit for your dinner partys,or outdoor Bar-BQ's. I am sure your friends and family will love it too. ENJOY!


Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes

Ingredients

Crust

6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs

2 Tbsp butter, melted, and mixed with 1 Tbsp honey

Filling

1 box (3 oz) strawberry-kiwi flavor gelatin

2/3 cup boiling water

1 tub (16 oz) 1% fat cottage cheese

2 bricks (8 oz each) fat-free cream cheese, softened

2 Tbsp sugar

2 tsp strawberry extract or 1 tsp vanilla extract

Topping

1 pt (about 12 oz) fresh strawberries

2 Tbsp strawberry jelly, melted

Garnish: small mint leaves

Preparation

1. Coat an 8 x 3-in. springform pan with nonstick spray.

2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.

3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.

4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.

Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

164 Calories Per Serving

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188