Ingredients
cooking spray
½cupchocolate graham cracker crumbs,crushed
1tbsplight butter,softened
8ozcream cheese,1 package, reduced fat, softened
¼cupsugar
6ozvanilla Greek yogurt,fat-free
2large egg whites
1tspvanilla extract
1tbspall purpose flour
1ozchocolate,Baker’s semi-sweet dipping
18raspberries
Preparation
Heat oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick spray.
Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into the bottom of the prepared pan.
Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer.
Gradually beat in fat-free yogurt, egg white, and flour. Do not overbeat. Pour over graham cracker crust.
Bake for 25 to 30 minutes or until center is almost set.
Cool to room temperature then chill for a few hours in the refrigerator.
Cut the cake into 9 slices.
Melt the chocolate in the microwave, 30 seconds at a time until melted, being careful not to burn.
Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!
