Source: Polaner Sugar Free With Fiber

A fat free cheese cake topped with real strawberries and preserves to add a fruity flavor.

Servings

16 oz fat free cream cheese
4 oz Crackers, graham, plain, 2 1/2" square
4 tsp margarine , melted
1 cup nonfat cottage cheese (undrained)
0.25 cup Milk, nonfat/skim, calcium fortified
2 tbsp white all purpose flour
1 tsp vanilla extract
0.5 tsp lemon zest
6 oz Egg Substitute, frozen (thawed)
1 pint fresh strawberries , washed and hulled
1 oz fresh mint (to taste)
0.25 cup Sour Cream, fat free
0.33 cup sweetener (sugar substitute)
1 cup Polaner Sugar Free with Fiber Strawberry Preserves

1 Preheat oven to 375 degrees F.
2 In a small bowl combine graham cracker and margarine. Press mixture firmly on to the bottom of an 8 inch spring form pan. Set aside.
3 Cut up cream cheese and set aside. In a food processor add cottage cheese and milk, cover and process until smooth.
4 Add the cut up cream cheese, sugar, flour, vanilla, and lemon; cover and process until smooth.
5 Pour in egg and sour cream and blend to combine.
6 Pour into prepared pan. Place on baking sheet. Bake at 375 degrees F. for 30 to 45 minutes or until set.
7 Cool 15 minutes. Using a knife loosen sides of cheese cake; continue to cool in pan 30 minutes. Remove. Cool completely.
8 Arrange strawberries on top of cheese cake. Pour on Polaner Sugar Free with Fiber Strawberry Preserves. Garnish with fresh mint.