Frozen Strawberry Cheesecake
Servings and Ingredients
|1 ½ c. graham cracker crumbs (from about 11 whole Hy-Vee low-fat graham crackers)|
|6 tbsp. Hy-Vee butter, melted|
|¾ c. That's Smart light brown sugar, divided|
|2 (8 oz each) pkg Hy-Vee light cream cheese, at room temperature|
|1 tsp. Hy-Vee vanilla extract|
|1 c. Hy-Vee low-fat strawberry yogurt|
|1 c. thawed Hy-Vee light whipped topping|
|2 c. sliced fresh strawberries|
|1 tbsp. Hy-Vee butter, melted|
|¼ c. Hy-Vee sliced almonds, finely chopped|
- Combine graham cracker crumbs, 6 tablespoons melted butter and 1/4 cup light brown sugar. Press into bottom of an 8-inch-square baking dish lined with aluminum foil. Bake at 350 degrees for 8 minutes or until golden. Set on a wire rack to cool completely.
- While crust cools, whip cream cheese, 1/4 cup brown sugar and vanilla until fluffy. Beat in yogurt and fold in whipped topping until very well blended. Fold in strawberries. Pour onto cooled crust.
- Toss together finely chopped almonds, remaining 1/4 cup brown sugar and remaining 1 tablespoon melted butter. Sprinkle on top.
- Freeze until firm, about 6 hours. Thaw 10 minutes before cutting and serving.
210 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 170mg
- Total Carbohydrates: 25g
- Protein: 4g
Vitamin A 2%
Vitamin C 20%
Hy-Vee weekly ad from the week August 10, 2011.