SKINNY RASPBERRY CHOCOLATE CHEESECAKE

gredients:
cooking spray
1/2 cup (50g) crushed chocolate graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz Baker's semi-sweet dipping chocolate
18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.



Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!
 

CREAM CHEESE FILLED STRAWBERRIES

Ingredients

1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the strawberries will determine how many you can fill)
2 oz White chocolate
Sprinkles (optional)
Graham crumbs
Cheesecake Filling
1 8 oz Package of Cream Cheese, softened
3 tablespoons of sugar
1 teaspoon of lemon juice
rind from 1 lemon (optional)
1 cup Cool Whip or dessert topping
Instructions

Wash strawberries and dry well.
Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)

Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted
Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and place on a parchment lined plate or pan. Refrigerate 5 minutes.
Meanwhile, in a small bowl mix together the cream cheese, sugar, lemon juice and lemon rind if using. Fold in the Cool Whip.
Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
Pipe the cream cheese into each strawberry… don't be afraid to overfill it a bit!
Sprinkle graham crumbs on top and refrigerate until serving.