Nectarine Neufchatel Cheesecake

Using fresh California peaches, neufchatel (1/3 less fat cream cheese) and non-fat yogurt, this cheesecake recipe is slimmed down without losing any vibrant flavor.

Ingredients

• 12 ounces Neufchatel (1/3 less fat cream cheese), at room temperature
• 0.3333333333333333 cup fat-free plain or Greek yogurt
• 0.3333333333333333 cup sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon almond extract
• 3 large egg whites egg whites
• 1 egg
• 1 (6 ounce) ready-to-use natural graham cracker pie crust (with no trans fat)
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 2 each fresh California nectarine, pitted and diced
• 2 teaspoons finely chopped fresh mint

Steps

1. Preheat oven to 325 degrees F. Beat cream cheese, yogurt, sugar and extracts with an electric mixer until smooth. Add egg whites and eggs, beat just until smooth. Pour into crust and bake for 35 minutes or until center is nearly set. Cool on rack, then refrigerate for 3 hours or until well chilled. Whisk together honey and lemon juice in a medium bowl. Add nectarines and mint and toss gently. Just before serving, top each slice with nectarine mixture. Sprinkle with almonds, if desired.