Cheese Pie

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
• 2 1/2 tablespoons butter, melted
• 1/4 cup sugar
• Cooking spray
• 1 1/2 cups fat-free cottage cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/2 cup sugar
• 1/4 cup vanilla fat-free yogurt
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 2 large egg whites
• 2 tablespoons sugar
• 2 cups chopped strawberries
• 3 tablespoons sugar
• 1/2 teaspoon cornstarch

Directions

1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist.
3. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.
4. To prepare filling, combine cottage cheese and next 8 ingredients in a blender, process until smooth.
5. Place cheese mixture in a large bowl.
6. Place egg whites in a second large bowl; beat with a mixer until soft peaks form.
7. Add 2 tablespoons sugar, beating until stiff peaks for,
8. Gently fold egg white mixture into cheese mixture; pour into prepared crust.
9. Bake at 325° for 45 minutes or until center barely moves when pan is touched.
10. Cool to room temperature.
11. Cover and chill at least 4 hours.
12. To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil.
13. Cook 1 minute, stirring constantly.
14. Place strawberry mixture in a blender; process until smooth.
15. Strain.
16. Serve with pie.

Yield: 10 servings (serving size: 1 wedge and 3 tablespoons sauce)