One slice of this rich- tasting cheesecake has at least 1/3 of the fat and saturated fat of most cheesecakes!

Ingredients:

Crust:
6 whole graham crackers
3 Tablespoons honey

Filling:
1 container (16 ounces) low fat whipped cottage cheese
1 package (8 ounces) low fat cream cheese, at room temperature
1 package (8 ounces) nonfat cream cheese, at room temperature
2/3 cup sugar
1 large egg
1 large egg white
1 Tablespoon lemon juice
1/2 teaspoon grated lemon zest

Topping:
1 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
2 Tablespoons cornstarch
1/2 cup Welch’s Dried Berry Medley

Preparation:
1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. In a food processor, process the graham crackers until finely ground. Add the honey and pulse until the crumbs are evenly moistened. Scatter the mixture in the prepared pan. Press the crumbs firmly into the base of the pan using the bottom of a cup or drinking glass. Refrigerate at least 15 minutes.

2. In a food processor or blender, puree the cottage cheese, cream cheeses, and sugar until smooth. Blend in the egg, egg white, lemon juice, and zest. Pour the mixture into the prepared pan.

3. Bake the cheesecake 45 to 50 minutes or until the cake is set but still soft in the center when the pan is shaken.

4. Remove the cake from the oven. Run a knife around the edge of the cake. Let cool on a rack to room temperature. Cover and chill 8 hours or overnight.

5. In a small cup, stir together 1/2 cup of the grape juice, and the cornstarch, until completely blended. Pour the remaining 1cup grape juice into a saucepan and bring it to a boil. Stir the cornstarch mixture and blend it into the juice with a wooden spoon. Cook over medium heat until thickened and the juice is no longer cloudy, about 1 minute more.

6. Scrape the topping into a bowl and let cool to room temperature. Stir in the fruits. Cover and refrigerate the topping and the cake for 8 hours or overnight.

7. Just before serving, spread the topping over the top of the cheesecake. Serve immediately.

Makes 8 servings

Nutrition Per Serving:
350 calories, 9g fat, 5g saturated fat, 15g protein, 53g carbohydrate, 50mg cholesterol, 500 mg sodium, 1g fiber