By Rachel Priebe, Nutritional Sciences student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.

The difference between dessert and desert is one extra “S,” because you always want more. This tasty cheesecake recipe is no exception, as I found myself going back for at least one or two extra. Simply put, this recipe revolutionized my idea of cheesecake.

Traditionally, cheesecake is a heavy dessert made with full-fat cream cheese and lots of white sugar. By switching out the full-fat for lower-fat cream cheese and using vanilla Greek yogurt to replace some of the sugar, the recipe was modified and Sargent Choice-ified. The main difference was the replacement of a heavy butter-filled graham cracker crust with a light and crispy wonton shell. This reduces the amount of saturated fat while adding a fun texture.

As we were making the recipe, we marveled over just how easy it was. It was really simple to make the filling, and the wonton wrappers were fun to flute in pretty designs. These adorable little cheesecakes were topped with berries that were picked over the summer by Karen’s family in New Hampshire, and were the epitome of deliciousness! You can top them with other items such as almonds or shredded coconut, but I think the berries really complement the creaminess of the treat. Make this recipe for your next get-together and share the goodness with all your friends.

Sargent Choice Mini Berry Cheesecakes
Recipe from Meal Makeover Mom’s cookbook, No Whine with Dinner
Yield 20 Cheesecakes

Ingredients

• 20 square wonton wrappers
• One 8-ounce package of 1/3-less-fat cream cheese (Neufchatel)
• 1 large egg
• 1/3 cup granulated sugar
• 2 tbsp. fat-free vanilla Greek yogurt
• 1 tbsp. all-purpose flour
• ½ tsp. almond or vanilla extract

Optional Toppers:

• Sliced strawberries, blueberries, raspberries
• Shredded coconut (sweetened or unsweetened), lightly toasted
• Sliced almonds, lightly toasted
• Pure maple syrup
• Tiny mint leaves

Directions

1. Preheat oven to 350 degrees. Spray 20 mini muffin cups with non-stick cooking spray and set aside. Press a wonton wrapper into each muffin cup, letting it extend over the sides.
2. In a medium bowl beat together the cream cheese, egg, sugar, yogurt, flour and extract until smooth and creamy.
3. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.
4. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
5. Set out the optional toppers and let everyone decorate their own cheesecakes, or create a “chef’s” assortment using the different berries.

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