- 1 cup organic plain granola (no fruits or nuts)
- 1 cup flax cereal (flakes; no fruits or nuts)
- 2 large egg whites
- 1 Tbsp. unflavored gelatin (measured from 2 envelopes)
- 1 1/2 cups low-fat strawberry yogurt
- 2 packages (8 ounces each) low-fat cream cheese
- 2 tsp. vanilla extract
- 2 cups fresh blackberries
- 1 cup halved fresh strawberries
- Mint leaves for garnish
Preheat the oven to 375°.
Put the granola and flax cereal into a large, heavy-duty zip-top bag. Gently crush with a rolling pin to form coarse crumbs.
In a medium bowl, lightly beat the egg whites. Add the cereal mixture and stir to combine. Transfer the mixture to an 8-inch springform pan and spread evenly over the bottom of the pan and a little up the sides, patting it down so it all stays together.
Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely.
Pour 1/3 cup water into a small saucepan and sprinkle the gelatin over the water. Let stand for 10 minutes. Place over very low heat and stir until the gelatin dissolves.
In a food processor, combine the yogurt, cream cheese and vanilla, and blend until smooth. With the motor running, slowly add the warm gelatin mixture in a thin stream through the hole in the lid.
Pour the filling over the crust. Cover with plastic and chill overnight to set. Run a dull knife around the sides of the pan to loosen the cake, then release the pan sides and transfer to a serving platter.
Scatter the top with the berries and garnish with the mint leaves. Cut into wedges and serve.
Top Chef: The Cookbook © 2008 by Bravo Media, LLC. Used with permission of Chronicle Books LLC, San Francisco. Visit ChronicleBooks.com.
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