Lately, I’ve been really in the mood for light, fruity desserts. With fresh fruit still not in season around here though, I’ve been turning to my pantry of jams, jellies, and marmalades that I canned last year. So when I came across this recipe from Gina of skinnytaste.com, I couldn’t wait to give it a try! I used my homemade jam rather than a sugar-free version, but the results were just what I was looking for. And, I love how easy it is to sub pretty much anything in for the strawberry jam – raspberry, blackberry, peach – anything you’re in the mood for will work equally well. Also, it was the perfect dessert to share with a friend of mine who is doing Weight Watchers. I encourage you to add this easy-to-make and light dessert to your dessert rotation this spring/summer. I certainly wasn’t disappointed!
Recipe adapted from here.
- 1/2 cup graham cracker crumbs
- 1 Tbsp 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 egg whites
- 2 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 Tbsp all purpose flour
- 1/4 cup strawberry jam
Preheat the oven to 350 degrees and spray an 8″ baking dish with cooking spray. In a small bowl, stir together the graham cracker crumbs and butter until moistened. Press evenly into the bottom of the dish.
With an electric mixer, beat together the cream cheese, sugar, and vanilla. Add in the yogurt, egg whites, lemon juice, and flour. Pour over the crust.
Stir the jam until smooth and drop by spoonfuls over the surface of the filling.
Using a knife, swirl the jam to create a marble effect.
Bake 25-30 minutes or until the center is almost set. Cool to room temperature and then chill for a few hours in the refrigerator.