Nonstick Cooking Spray
1/4 c Graham-Cracker Crumbs
1 pk 8oz Light Cream Cheese
1 pk 15oz Reduced-Fat Cottage
1/4 c Sugar
1/2 c Unsweetened applesauce
1 1/2 ts Vanilla Extract
1/2 ts Grated Lemon Peel
1/4 ts Salt
1 pt Strawberries
Cover outside of 8x3" springform pan with foil (to prevent mixture
from leaking during baking). Spray pan with nonstick cooking spray,
then evenly sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached,
blend light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes.
With oven door closed, turn off oven; let cheesecake remain in oven
30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and
refrigerate cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries;
arrange on top of cheesecake.
Nutrition: 150 Calories, 7 g fat, 56 mg cholesterol, 170 mg sodium
Exchanges: 1 Milk, 1/2 Fat