This one is tall, fluffy and incredibly soft, almost like a cross between cheesecake and soufflé. The little strawberry swirls through the middle give it just enough sweetness while keeping the whole cake very WW-friendly. 😍
Ingredients
- 2 cups fat-free cottage cheese, blended until completely smooth — 0 Points
- 1 cup fat-free plain Greek yogurt — 0 Points
- 4 large eggs, separated — 0 Points
- ⅓ cup zero-calorie granulated sweetener — 0 Points
- 1 package sugar-free vanilla or cheesecake pudding mix — 3 Points
- 2 tbsp cornstarch — 2 Points
- 1 tsp vanilla extract — 0 Points
- 1 tsp lemon juice — 0 Points
- ½ tsp baking powder
- Pinch of salt
- ¼ cup finely chopped fresh strawberries — 0 Points
- 2 tbsp sugar-free strawberry preserves — 1 Point
Instructions
- Preheat oven to 325°F (165°C). Line the bottom and sides of a 6-inch springform pan with parchment, letting the parchment extend above the pan.
- Blend the cottage cheese until completely silky. Add Greek yogurt, egg yolks, sweetener, pudding mix, cornstarch, vanilla, and lemon juice. Blend until smooth.
- In a clean bowl, beat the egg whites until they form soft-to-medium peaks.
- Gently fold the whites into the cheesecake mixture in three additions. Don’t overmix — keeping that air is what creates the tall, fluffy appearance.
- Pour half the batter into the pan. Add tiny spoonfuls of strawberry preserves and chopped strawberries.
- Add the remaining batter and lightly swirl a little strawberry preserve through it.
- Place the pan in a larger baking dish containing about an inch of hot water.
- Bake for 50–60 minutes, until dramatically risen and deeply golden on top.
- Turn the oven off, crack the door, and leave the cheesecake inside for 20 minutes.
- Cool completely before removing from the pan. Chill for at least 3 hours for clean slices.
⭐ WW Points
Makes: 8 large slices
Whole cake: approximately 6 Points
1 slice: approximately 1 Point ⭐
Nutrition
Approx. per slice: 95 calories | 11g protein | 10g carbs | 2g fat