SLOW COOKER CHERRY BERRY CHEESECAKES

Best Health - - EATS -

MAKES: 6

PREP TIME: 30 MIN­UTES PLUS COOL­ING

COOK TIME: 1 1/2 HOURS

RE­FRIG­ER­A­TION TIME: 4 HOURS Skip turn­ing on your oven and make these prep-ahead, silky lit­tle red and white cheesecakes in your slow cooker for your Canada Day bash – or any sum­mer cel­e­bra­tion! Cher­ries are avail­able across Canada from late June on­ward and pair per­fectly with any type of berry.

IN­GRE­DI­ENTS CRUST

18 vanilla wafer cook­ies, finely crushed (about ¾ cup/150 mL crumbs)

1 tsp (5 mL) gran­u­lated sugar

4 tsp (20 mL) but­ter, melted FILL­ING 1 pkg (250 g) light cream cheese, soft­ened

⅓ cup (75 mL) gran­u­lated sugar ¼ cup (50 mL) Greek yo­gurt ½ tsp (2 mL) grated lemon zest ½ tsp (2 mL) vanilla

1 egg

CHERRY BERRY TOP­PING

¾ cup (150 mL) sweet cher­ries, pit­ted ¾ cup (150 mL) rasp­ber­ries

¾ cup (150 mL) straw­ber­ries, hulled and quar­tered

2 tbsp (25 mL) gran­u­lated sugar

2 tsp (10 mL) corn­starch

1 tsp (5 mL) lemon juice

METHOD

CRUST: Stir to­gether cookie crumbs, sugar and but­ter; press into bot­toms of 6 ½-cup (125 mL) can­ning jars or heat­proof ramekins. Re­frig­er­ate un­til firm, about 10 min­utes.

FILL­ING: In a large bowl, beat cream cheese un­til fluffy. Grad­u­ally beat in sugar, scrap­ing down side. Beat in yo­gurt, lemon zest and vanilla un­til smooth. Beat in egg just un­til com­bined. Spoon over crust.

Fill a rec­tan­gu­lar 6- to 7-quart (6 to

7 L) slow cooker with enough hot wa­ter to come ½ inch (1 cm) up side. Ar­range jars, un­cov­ered, in a slow cooker. Cover top of slow cooker with a triple layer of pa­per tow­els; cover with lid. Cook on low un­til set but still slightly jig­gly in cen­tre, about 1½ hours. Care­fully re­move jars to rack with pot hold­ers or tongs.

CHERRY BERRY TOP­PING: Mean­while, in a saucepan, heat cher­ries, rasp­ber­ries, straw­ber­ries and sugar over medium heat, stir­ring oc­ca­sion­ally and gen­tly, un­til fruit is soft­ened and liq­uid starts to re­lease, about 5 min­utes. Mix corn­starch with lemon juice and 1 tbsp (15 mL) cold wa­ter. Stir into fruit mix­ture. Cook, stir­ring gen­tly, un­til bub­bling and thick­ened, about 2 min­utes.

Spoon sauce over top of warm cheesecakes. Let cool. Cover and re­frig­er­ate un­til chilled, 4 to 6 hours. (Make-ahead: Re­frig­er­ate for up to 2 days.)

PER SERV­ING: 247 calo­ries,

9 g pro­tein, 5 g fat (2 g sat­u­rated fat), 44 g car­bo­hy­drates, 2 g fi­bre, 18 mg choles­terol, 338 mg sodium

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