1/4 C. light butter, melted

32 oz fat free cream cheese (soft or block, brought to room temperature)

1 1/4 C. sugar

1 egg

5 egg whites

6 oz fat free vanilla yogurt

1 tbsp vanilla extract

1 tsp. vanilla extract

1 tbsp cake flour

2 tsp. cake flour

1/4 C. blueberries

1 pint med strawberries, trimmed to uniform size (about 3 c)

 

Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.

 

Yield: 12 servings

Calories; 140

Fat: .5g

Fiber: 1g