Need a quick and easy dessert for your 4th of July barbecue party? This low-fat berry-filled Red, White and Blue Cheesecake is the perfect way to get your summer sweet on.

Blueberries, raspberries and strawberries bring the dessert American flair and double bonus: tons of antioxidants! Add reduced-fat cream cheese, and you can snack on these without feeling totally terrible in that bathing suit.

Here’s how to make them:

Ingredients recipe adapted from recipegirl.com

  • 10 low-fat graham crackers
  • 3-4 tbsp melted butter + more for greasing
  • 12 oz reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/4 cup low-fat milk
  • 2 tbsp cornstarch
  • 2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 3 large eggs
  • 3/4 cup fresh raspberries, washed and dried
  • 3/4 cup blueberries, washed and dried
  • 1/2 cup fresh strawberries, washed and dried

    Directions

    Preheat oven to 350°. Line a baking pan with aluminum foil or parchment paper greased with butter or cooking spray.

    Using a food processor, crumble graham crackers into crumbs and mix with 3 tbsp melted butter, adding up to 1 tbsp more if mixture is too dry. Firmly press mixture into prepared baking pan.

    Using an electric mixer, blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice and zest until just smooth, taking care to not overbeat.

    Pour mixture into pan on top of the crumb crust. Scatter sliced strawberries, blueberries and raspberries.

    Bake until center is firm and set, about 35-40 min.

    Allow to cool and lift foil to remove from pan. Place cheesecake onto cutting board and using a sharp knife, cut into bite-sized bars.

    Serve immediately or refrigerate until you’re ready to party.

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    • This article appears in Jun 28 – Jul 4, 2012.

    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.