Tuesday, July 9, 2013

Strawberry Rhubarb Cheesecake

This wonderful treat was our dessert that we served for our Independence day celebration.  It was super delicious!
For the cheesecake, we used the Basic Cheesecake recipe from the "Trim Healthy Mama" book.  It's on page 373.
For the topping we used:
2 cups sliced fresh rhubarb
1/4 cup + 2 Tbsp. Water - divided
1 1/3 teaspoons unflavored gelatin
Truvia to taste
2 tsp. lemon juice
1 pint fresh strawberries, hulled and sliced lengthwise
In a large saucepan, bring rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and Truvia into rhubarb. Bring to a boil.
Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over Basic Cheesecake. Refrigerate for 2-3 hours or until set. 
Yield: 6-8 servings.