Lowfat Cheesecake Recipe

From Oxygen Magazine:

Ingredients:
*3 packages of fat-free cream cheese, softened
*3/4 cup Splenda
*1 teaspoon vanilla extract
*4 egg whites
*1/3 cup graham cracker crumbs
*1 1/2 cups strawberries, sliced
*non-stick, fat-free cooking spray

Instructions:
1. With an electric mixer, combine the cream cheese, Splenda and vanilla until they’re well blended.
2. Add egg whites and blend them into the cream cheese mixture; do not overmix.
3. Spray a 9-inch pie plate with cooking spray. Add some cooking spray to the graham cracker crumbs (until they’re moist and dark), and mix them together.
4. Pack the crumbs into the bottom and sides of the pie plate and pour in cream cheese mixture.
5. Bake at 325 degrees for 45 minutes or until center has almost set.
6. Remove from the oven and let the cake cool. Refrigerate for at least 3 hours. Top with strawberries and serve.

Makes 10 servings
POINTS per serving: 2
Nutritional info: 95 calories, 1.2 g FAT, 11.5g PRO, 8.9g CARB, 5.4g CHOL