It's hot out and nobody wants a heavy after-dinner "meal" they call dessert. This light and fluffy cheesecake, which gets its airiness from egg whites, is the perfect no-fail after-meal sweet of the summer. It tastes great with fresh berries, too, or a scoop of strawberry sorbet.
To make it you need:
- 5 tablespoons agave nectar (or sugar)
- 12 oz. light cream cheese
- 1 cup low-fat cottage cheese
- 4 egg whites
- 1 tsp vanilla extract
- cooking spray
- berries (optional)
- In a food processor, blend the sweetener, cottage cheese and vanilla until smooth. Add the cream cheese until smooth. Gradually add the egg whites.
- When mixture is smooth, lightly spray a pie dish with cooking spray and pour mixture into pan. Bake at 350 F for 40 minutes.
- Let cool, cover and refrigerate for 2 to 3 hours before serving.
