Don’t be confused by the word “cheesecake” – this savory dish actually makes a delicious appetizer or side dish! Made with yogurt, tofu and egg whites, it’s high in protein, yet very low in fat. Bonus: It features a sweet and spicy topping that will send your taste buds on a roller-coaster ride.
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Red Pepper Cheesecake with Apricot Peach Compote
Prep: 15 minutes | Cook: 60 minutes | Yield: 12 slices
2 cups (480 ml) low-fat Yogurt Cheese* (see below)
2 12-oz (340 g) packages silken firm tofu, drained
2 egg whites
1 Tbsp (15 ml) lemon zest
Pinch sea salt
1 cup (240 ml) roasted red peppers, drained and liquid squeezed out, cut into thin strips
1/2 cup (120 ml) frozen peach slices, thawed slightly
1/2 cup (120 ml) dried apricots
1/2 cup (120 ml) orange juice
1 tsp (5 ml) orange zest
1 tsp (5 ml) arrowroot powder
1 tsp (5 ml) pure honey
Pinch red pepper flakes or 1/4 tsp (1.25 ml) fresh chili paste
- Preheat oven to 325⁰F (160⁰C).
- In a food processor, blend Yogurt Cheese, tofu, egg whites, lemon zest and salt until smooth. Add red peppers and pulse-blend a few times until they are mixed in. Pour mixture into a 9-inch springform pan and bake on middle oven rack until edges are golden and center jiggles slightly when pan is shaken gently, about 60 minutes. Cake will firm up as it chills. Transfer cake to a wire rack to cool for about 1 hour.
- While cheesecake cools, in a clean food processor, pulse-chop peaches and apricots into small chunks. Transfer to a small saucepan and stir in orange juice and zest, arrowroot powder, honey and red pepper flakes. Bring to a simmer and stir over low heat for about 2 minutes or until slightly thickened. Remove from heat and transfer to a small bowl. Can be served at room temperature or chilled.
- To serve cheesecake, remove outer ring of springform pan, keep cake on bottom of pan, and transfer to a platter. Cut slices, top with a little Peach Apricot Compote and serve with baked whole grain pita chips or whole grain crackers.
*Yogurt Cheese must be made ahead of time.
Make Ahead: Cheesecake and Peach Apricot Compote can be made up to three days ahead of time and stored in the refrigerator until ready to serve.
nutritional value per Slice (1⁄12 of Cheesecake):
Calories: 81 | Calories from Fat: 12 | Protein: 7 g | Carbs: 10 g | Total Fat: 2 g |
Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 0.4 g | Sodium: 97 mg | Cholesterol: 2 mg
Prep: 5 minutes + overnight draining of yogurt | Cook: 0 minutes | Yield: 4 cups
2 quarts (1.9 L) low-fat, plain yogurt, dairy or soy based (see Prep Tip)
Place four layers of damp cheesecloth in a fine mesh sieve or colander. Place the colander over a bowl.
Add yogurt and let it drain overnight in the refrigerator.
Discard the water from the bowl.
The yogurt you use for this recipe must be all natural and free from gelatin or other binding agents.
Nutritional Value per Serving (½ cup):
Calories: 80 | Calories from Fat: 14 | Protein: 12 g | Carbs: 5 g | Total Fat: 2 g |
Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 0 g | Sodium: 43 mg | Cholesterol: 5 mg
Recipe: Tosca Reno with Kierstin Buchner
Photographer: Donna Griffith