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Roasted Peach No-Bake Cheesecake
Yield: 20 servings or 5 (7-inch) cheesecakes, 4 servings each
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trial recipe |
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full recipe |
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For 1 cheesecake, 4 servings: |
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For 5 cheesecakes, 20 servings: |
| ingredients |
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weights |
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measures |
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weights |
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measures |
| Crust |
| HONEY MAID Low Fat Cinnamon Grahams |
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1-1/2 oz. |
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3 each |
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8 oz. |
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15 each |
| Egg whites |
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- |
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2 tsp. |
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2 oz. |
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3-1/2 Tbsp. |
| Cheesecake |
| Medium fresh peaches, halved, pitted |
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8 oz. |
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1 each |
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2 lb. + 8 oz. |
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5 each |
| Fat free milk, divided |
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5 oz. |
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1/2 cup + 2 Tbsp. |
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1 lb. + 9-1/2 oz. |
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3 cups + 3 Tbsp. |
| KNOX Unflavored Gelatine |
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- |
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1-1/4 tsp. |
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- |
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2 Tbsp. + 1/4 tsp. |
| PHILADELPHIA Fat Free Cream Cheese, softened |
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8 oz. |
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- |
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2 lb. + 8 oz. |
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- |
| No-sugar-added apricot preserves |
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1 oz. |
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2 Tbsp. |
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5 oz. |
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1/2 cup + 2 Tbsp. |
| Sugar |
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- |
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1 Tbsp. |
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2 oz. |
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1/4 cup + 1 Tbsp. |
| Vanilla |
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- |
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1/4 tsp. |
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- |
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1-1/4 tsp. |
| Peach nectar |
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8 oz. |
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1 cup |
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2 lb. + 8 oz. |
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1-1/4 qt. |
Crust:
Spray 5 (7-inch) springform pans (or 1 springform pan for trial recipe) with cooking spray; set aside. Place cinnamon grahams in food processor container; cover. Process until finely crushed. Add egg whites; cover. Process 2 to 3 sec. or until well blended. Firmly press 1/3 cup of the crumb mixture onto bottom of each prepared pan. Bake in 350°F-standard oven 5 min.
Cheesecake:
Arrange peach halves in single layer in parchment paper-lined sheet pan. Broil 10 min., turning peaches over after 5 min. Cool peaches completely; remove skins. Cut enough of the peaches to get 20 thin slices (or 4 slices for trial recipe); reserve for garnish. Chop remaining peaches; set aside.
Pour 1-2/3 cups of the milk (or 6 Tbsp. of the milk for trial recipe) into shallow bowl; sprinkle with gelatine. Let stand 5 min. Bring remaining 1-1/2 cups milk (or 1/4 cup milk for trial recipe) to boil in saucepan; remove from heat.
Place softened gelatine mixture, hot milk, cream cheese, preserves, sugar and vanilla in
food processor container; cover. Process until smooth. Fold in chopped peaches. Pour 2 cups of the gelatine mixture over each crust. Refrigerate 2 to 3 hours or until filling is set.
Meanwhile, bring peach nectar just to boil in saucepan on medium heat. Continue simmering until nectar is reduced by 1/4 and has a syrup-like consistency. Cover and refrigerate until ready to use.
For each serving:
Drizzle 1 Tbsp. of the peach syrup onto each of 20 individual serving plates (or 4 serving plates for trial recipe). Cut each cheesecake into 4 pieces; place 1 piece over syrup on each plate. Garnish each with 1 of the reserved peach slices.
Make-Ahead:
Cheesecakes can be prepared up to 2 days in advance. Cover and refrigerate until ready to serve.
Nutrition Bonus:
Sink your teeth into this taste-tempting low-fat cheesecake that can be part of your healthful eating plan.
Nutrition Information Per Serving: 180 calories, 1g total fat, 0g saturated fat, 10mg cholesterol, 440mg sodium, 32g carbohydrate, 1g dietary fiber, 21g sugars, 13g protein, 25%DV vitamin A, 8%DV vitamin C, 30%DV calcium, 6%DV iron.
Exchange: 2 Starch, 1 Meat (VL)
Dietary Exchanges (or Exchange Calculations) based on Exchange Lists for Meal Planning
©2003 by the American Diabetes Association and the American Dietetic Association. |