Prep: 1. Heat oven to 350 and coat an 8-inch square baking pan with non-stick spray. 2. Hull and quarter strawberries. 3. Place about 5-6 graham crackers in a plastic bag and smash into crumbs with a heavy jar or skillet. 4. Juice lemon. Make: 1. In a small saucepan pan combine strawberries and 3 tablespoons sugar (or sweetener of choice) over medium heat, bring to a gentle simmer. 2. Meanwhile, mix together graham cracker crumbs and butter with a fork and press into bottom of prepared pan. 3. Using an electric mixer, gently beat cream cheese, sugar and vanilla until smooth. Gradually beat in yogurt, egg whites, lemon juice, flour, and 1 tablespoon sugar. Pour over graham cracker crust. 4. When strawberries are simmering smash them with a fork and allow to cook until they are slightly thickened and look like jam. Remove from heat and allow to cool slightly. 5. Drop spoonfuls of strawberries over surface of filling. Using a knife, swirl strawberries through filling to create marble effect. 6. Bake 25 to 30 minutes or until center is almost set.
You can use any seasonal fruit in place of the strawberries, blueberries and raspberries are some of our favorites.