Cherry On, My Wayward Yum...

Serving Size: 1 slice (1/8th of cake)
Calories: 195
Fat: 1g
Sodium: 430mg
Carbs: 35g
Fiber: 1g
Sugars: 29g
Protein: 11g

PointsPlus® value 5*

HG Alternative: Swap out the sugar for the same amount of Splenda No Calorie Sweetener (granulated), and each serving will have 125 calories, 16.5g carbs, and 8.5g sugars (PointsPlus® value 3*).

The first-ever ALL-DESSERT cookbook -- Hungry Girl 200 Under 200 Just Desserts -- hits shelves in two weeks!!! (Click NOW to order!) Celebrate with this cher-rific cheesecake recipe, under 200 calories a slice! Open up and say mmmmm...

Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated white sugar (or HG Alternative)
1 tsp. vanilla extract
6 oz. (about 2/3 cup) fat-free vanilla Greek yogurt, room temperature
1/2 cup liquid egg whites (about 4 egg whites), room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
1/4 tsp. cinnamon

Topping
1 1/2 tbsp. cornstarch
2 cups frozen unsweetened pitted dark sweet cherries, partially thawed and chopped
1/3 cup granulated white sugar (or HG Alternative)
1/2 tsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees. Spray a 9-inch springform cake pan with nonstick spray.

To make the cheesecake, in a large bowl, combine cream cheese, sugar, and vanilla extract. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes.

Continue to beat while gradually adding yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until uniform, about 2 minutes.

Evenly pour mixture into the cake pan. Bake until firm, 40 - 45 minutes. Let cool completely, about 2 hours.

Meanwhile, to make the topping, combine cornstarch with 1/4 cup cold water in a medium nonstick pot, and stir to dissolve. Add remaining topping ingredients, and stir well. Set heat to medium. Stirring frequently, cook until mixture is thick and gooey, 8 - 10 minutes. Transfer to a medium bowl, and let cool completely.

Evenly pour topping over the cooled cheesecake in the pan. Refrigerate until chilled, at least 1 hour.

Once ready to serve, release springform, and dig in!

MAKES 8 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.