Soy or tofu makes this a refreshing dessert you can serve to friends with diabetes and people who are on low cholesterol diets. There is no cholesterol in this cake. This recipe offers tons of antioxidants from the berries making this a super heart healthy, low fat dessert.

This recipe is heart healthy. This recipe is diabetes friendly.

Yield: 8 servings of low fat cheesecake

Preheat oven to 375 degrees.

In a blender, mix tofu, soy milk, vanilla extract, chopped strawberries, sugar and Splenda until well blended; do not over blend.

Pour mixture into a premade lowfat graham cracker crust. Bake for 25-35 minutes or until the top appears cooked.

Arrange the blueberries and sliced strawberries in design of your choice. You can easily make an American flag!

Allow this low fat cheesecake to sit in fridge for 1-2 hours before serving.

Nutrition Facts (per serving): Calories: 203, Fat: 5.5 grams, Saturated Fat: 1 grams, Cholesterol: 0 mg, Sodium: 104 mg, Carbohydrate: 31 grams, Fiber: 1 grams, Protein: 4 grams

*Sugar substitutes are not all the same. Each sugar substitute brand fits at a different level on the sweetness scale. When baking this recipe, use sucralose which is found in Splenda. If you would like to avoid using Splenda in the recipe, you can substitute an additional ˝ cup of sugar. However, the nutrition facts will adjust as stated below:

Nutrition Facts (per serving): Calories: 251, Fat: 5.5 grams, Saturated Fat: 1 grams, Cholesterol: 0 mg, Sodium: 104 mg, Carbohydrate: 44 grams, Fiber: 1 grams, Protein: 4 grams