Low Calorie Cheesecake

Last week I realized I still had endless bags of fruit in our freezer from our garden. There is always the jams, syrups, or muffins I could make, but I really wanted something new. I've been craving cheesecake, so this was a great alternitive to indulging in the full fledge deal. These bars only have about 130 calories per serving, and they freeze really well. This means you can freeze them and pull out one at a time to keep yourself from binging on dessert. Plus with that few calories in a dessert you don't have to feel quite as guilty for giving in to your sweet tooth.

Ingredients:

For the Shortbread Bottom

• 1½ cups all-purpose flour

• ½ cup plus 1 tbsp butter (I was able to use a little less)

• ¼ cup packed brown sugar

For the Raspberry Swirl Compote

• 1 cup raspberries

• 2 Tblsp sugar (you can do 1/4 cup if you like it sweeter and aren't worried about sigar intake)

• 4 tbsp water

• 1 rounded tablespoon corn starch

• 2-3 tbsp cold water

Vanilla Cheesecake

• 8 oz Light cream cheese

• ⅓ Cup sugar

• 1 to 2 tsp vanilla extract

• 1 Egg

• ⅓ Cup light whipping cream

Directions:

For the Shortbread Bottom

-Mix the flour, butter and brown sugar in a food processor until the mixture is crumbly, then press into the bottom lightly greased 9x9 inch pan.

-Bake at 350* for 20 -25 minutes. The edges should be slightly golden. Remove shortbread from the oven.

For the Raspberry Compote

-Bring the raspberries, sugar and 4 tbsp water to a gentle boil.

-Thicken by adding 1 rounded tbsp of corn starch dissolved in 2-3 tbsp cold water. Stir continuously.

-Boil only for an additional half minute

-Set aside

For the Vanilla Cheesecake

-Beat together cream cheese, sugar, and vanilla extract until smooth.

-Add the egg and beat in for about a minute or two until very smooth.

-Blend in the whipping cream.

-Pour the vanilla cheesecake batter over the shortbread crust.

-Drop tablespoonfuls of the raspberry compote, evenly spaced apart, onto the cheesecake batter. Using a knife to swirl the raspberry compote through the cheesecake batter. Bake for 25-30 minutes at 300* ,until the center sets.

-Cool completely before cutting into bars and serving.

Refrigerate or freeze!! Enjoy!

#Recipes #Roots