Rhubarb Jam Cheesecakes Hands-on time: 20 minutes; Total time: 1 hour, 40 minutes
8 ounces 1/3-less-fat cream cheese 4 ounces fat-free cream cheese 2/3 cup sugar, plus 6 tablespoons 1/8 teaspoon salt 3/4 cup plain fat-free Greek yogurt 2 large eggs 1 large egg white 1 1/2 teaspoons vanilla extract 6 ounces 1/2-inch slices rhubarb 6 ounces strawberries, hulled and sliced 2 teaspoons cornstarch 1 tablespoon lemon juice 1/2 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 1/4 cups low-fat granola without raisins
1. Place a wire rack or 2 thick kitchen towels in the bottom of a large stockpot; place on stovetop.
2. Beat cheeses, 2/3 cup sugar, and salt with a mixer at low speed until smooth. Add yogurt; beat 1 minute. Add eggs, egg white, and vanilla; beat until mixture is smooth and creamy. Divide batter among 8 regular-mouthed half-pint (8-ounce) freezer-safe canning jars. Cover tops of each jar with foil; tightly seal edges. Place jars in prepared stockpot; add hot water to a depth of 2 inches, and cover with lid or foil. Bring water to a boil, reduce heat to medium low, and simmer 20 minutes or until cheesecakes are done. Remove jars to a rack; cool completely.
3. While cheesecakes cook, combine rhubarb, remaining 6 tablespoons sugar, and next 5 ingredients (through cinnamon) in a medium pan. Cook over medium-high heat until mixture boils. Reduce heat to medium low; cook 12 to 15 minutes or until mixture is very thick and liquid has evaporated, stirring frequently. Remove to a bowl, and cool completely.
4. Use a damp paper towel to clean the inside of jars of any cheesecake batter residue before adding the granola and jam layers. Place 2 1/2 tablespoons granola over the cheesecake layer in each jar. Top each with 2 tablespoons rhubarb jam. Place lids on jars, and freeze. Thaw at room temperature before serving.
Serves 8 (serving size: 1 cheesecake) CALORIES 295; FAT 8.3g (sat 4.8g, mono 0.9g, poly 0.6g); PROTEIN 10g; CARB 46g; FIBER 2g; CHOL 68mg; IRON 1mg; SODIUM 315mg; CALC 120mg