Cooking time: 45 minutes Cooling time: 30 minutes Chilling time: 4 hoursFor an Independence Day picnic or any special summer festivity, this dessert will make the event. Choose ripe berries that are bursting with sweet juices.
Preparation time: 20 minutes Cooking time: 45 minutes Cooling time: 30 minutes Chilling time: 4 hours
¼ cup dry bran cereal crumbs
3 packages (8 ounces each) fat-free cream cheese, at room temperature
1 cup confectioners’ sugar
3 egg whites + 1 egg, separated
¾ cup fat-free plain yogurt
1 tablespoon + 1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 tablespoon cornstarch
¼ cup blueberries
1 pint medium strawberries, trimmed to uniform size (about 3 cups)
1. Arrange a rack in the bottom third of the oven. Preheat the oven to 325°F. Coat the bottom and sides of a 9" springform pan with vegetable oil spray. Sprinkle the crumbs evenly over the pan bottom. Set aside.
2. In the bowl of an electric mixer, combine the cream cheese and sugar. On medium speed, beat until smooth. (If lumps remain, use a spatula to smooth them before proceeding.) Reduce the speed to low, adding the egg whites and egg, one at a time, as you continue to mix. Add the yogurt, vanilla, and lemon peel. Mix to incorporate, being careful not to overbeat. Add the cornstarch and mix until just combined. Pour the batter into the reserved pan.
3. Bake for 40 to 45 minutes, or until the top is well set, but the center is still slightly soft and the edge is light golden brown.
4. Remove the pan from the oven. Run a butter knife around the inner edge but do not remove the pan side. Let stand to cool for 30 minutes before refrigerating. Chill at least 4 hours before serving.
5. Remove the pan side. With the berries, decorate the cake to resemble a flag: Place the blueberries in the upper left and then arrange the strawberries in horizontal rows to cover the remainder of the cake. Cut and serve.
MAKES 12 SERVINGS
Per serving: 140 calories, 21 g carbohydrate, 11 g protein, 0.5 g fat, 0 g saturated fat, 25 mg cholesterol, 320 mg sodium, 1 g fiber
Carbohydrate Choices: 1½
Dietary Exchanges: 1 starch, 1½ meat
