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
Preparation
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.
