Lowfat Red, White and Blue Cheesecake Squares

Lowfat Red, White and Blue Cheesecake Squares

Crust:
1/2 cup graham cracker crumbs (4 crackers, each 5" x 2 1/1")
nonstick vegetable spray
Filling:
2 - 8 oz packages nonfat cream cheese (can also use lowfat or
Neufchatel)
1 cup nonfat cottage cheese
1/2 cup sugar
3 eggs
2 tsp vanilla extract

Topping
1 1/2 cups nonfat sour cream
3T sugar
2 pints strawberries, hulled and thinly sliced
1/2 cup blueberries

Preheat oven to 350°F. (325 F for dark pans). Lightly spray bottom and
sides of a 13 x 9 x 2-inch baking dish. Sprinkle bottom with crumbs; set
aside.

Using electric mixer, beat cream cheese, cottage cheese and sugar in
large bowl until smooth. Add eggs, one at a time, beating until just blended
after each addition. Mix in vanilla extract. Pour filling into crust. Bake
cheesecake for about 40 minutes or until mixture is almost set. The
cheesecake center will move only slightly when shaken. Remove cheesecake
from oven; maintain oven temperature.

Mix sour cream and sugar in a small bowl. Spread topping evenly over
hot cheesecake. Bake 5 minutes. Transfer cheesecake to a rack and cool a few
minutes.

Arrange fruit on sour cream topping as desired. To make the cheesecake
look like an American flag, face the pan sideways (13 inches across). Place
blueberries in upper left hand corner, approximately 5 blueberries across
and 4 blueberries down. This will create the blue background for the stars.
Place 5 single rows of strawberries across for the red stripes. Cover and
chill 6-8 hours.

Makes 30 squares - 67 calories per square.