Here is a recipe for strawberry cheesecake. You can substitute strawberries for raspberries.

12 oz fat free cottage cheese
1/3 cup low-fat vanilla yogurt
3 tbsp honey
3 egg yolks (or 1/2 cup no-cholesterol substitute)
4 egg whites
pinch of salt

Filling:

1 cup white grape juice
optional: low calorie sweetener or a few drops to taste
1 1/2 cups washed fresh blueberries
3/4 cup washed, hulled sliced fresh strawberries

Combine cheese, yogurt, honey and egg yolks (or substitute) in food processor or blender and process completely smooth. Combine egg whites and salt in an electric mixing bowl and beat stiff. Pour the cheese mixture into egg whites and gently but thoroughly fold together. Spoon mixture into a non-stick 9-inch round cake pan or springform pan that has been liberally sprayed with cooking spray. Bake in a preheated 350 degree oven 45 minutes. Remove from oven and cool, then chill. Cake sinks in the middle to form a depression for fruit filling. Remove the cake from pan before filling.

To prepare filling: While the cheesecake is baking, simmer white grape juice in an uncovered saucepan until reduced by half. Remove from heat and allow to cool, add sweetener to taste. When the cake is cool, arrange blueberries in the center surrounded by a ring of sliced strawberries. Spoon the white grape glaze over the fruit. Refrigerate and chill thoroughly. Yields 9 servings about 110 calories each. You could substitute white Chardonnay or other white wine for part of the grape juice if so inclined.

Learn how to cook blueberry yogurt muffins

• 2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar
• 2 tsp baking powder, 1 carton (8 ozs) plain low fat yogurt
• 2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey
• 2 Tbsp vegetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries

Yes, these muffins are flourless!

Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran, sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey, oil & lemon peel. Add dry mix to wet mix and stir until just combined. Fold in blueberries, if using frozen do NOT thaw & you may need to add a few mins baking time. Spoon into pans & bake 18-20 mins or until golden brown. Makes 12 muffins.

Learn how to cook chocolate cherry bundt cake.

Ingredients:

• 1 pkg Devil’s Food cake mix (the pudding-in-the-mix kind)
• 1 large can (16oz.) cherry pie filling
• 1/2 t Almond extract

Instructions:

Make the cake mix according to package directions, except omit the oil and add the cherry filling and almond extract. Bake in a bundt pan according to the package directions.

Fudge Chocolate Frosting

• 6 oz Chocolate Chips
• ~2 T milk
• 1 T butter
• powdered sugar (~1/4 c.)

Instructions:

Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency – it should be some- where between a glaze and a frosting. Pour/spread over cooled cake.

Learn how to cook chocolate cake glazed with chocolate butter cream.

Ingredients:

• 3/4 c. sugar
• 4 eggs, separated
• 6 oz. German’s sweet chocolate, broken into pieces
• 3/4 cup butter
• 4 Tbs. cake flour
• 2 Tbs. almonds, blanched and pulverized
• pinch of salt

Instructions:

Preheat oven to 375 degrees.

Cut a round of waxed paper to fit the bottom of an 8- or 9-inch round cake pan. Butter the sides of the pan and one side of the paper. Lay the paper butter side up in the pan and flour the paper and the sides of the pan. Set aside.

Beat the sugar with the 4 egg yolks until they are a creamy yellow. Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended. Stir in the flour and the pulverized almonds. Beat the 4 egg whites with a pinch of salt until stiff byt not dry. Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.

Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly. Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife. Let the cake cool before unmolding. Glaze and decorate cake. Refrigerate before serving.

To glaze:

Chocolate Butter Cream

• 3 1/2 oz. German’s sweet chocolate, broken into small pieces
• 2 to 3 Tbsp. coffee or water
• 3 Tbsp. butter

Instructions:
Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter. Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.