Red berry cream cheese pie

10 servings

Ingredients

Quantity Ingredient
1½ cup Zwieback crumbs
4 tablespoons Reduced-calorie butter substitute, melted
2 teaspoons Finely grated lemon zest
12 ounces Nonfat cream cheese
½ cup Nonfat plain yogurt
2 Eggs
2 tablespoons Fresh lemon juice
1 teaspoon Pure vanilla extract
2 pints Strawberries, rinsed and hulled
½ pint Raspberries, picked over
¾ cup Unsweetened apple juice concentrate, thawed
1½ teaspoon Cornstarch

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 350'F.

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 9-½" 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 ½ 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

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