The ingredients include the following: half a cup of low-fat Honey Graham Cracker crumbs (4 sheets), one 8-ounce package reduced fat cream cheese (softened), one 8-ounce package fat-free cream cheese (softened), half a cup of sugar, one egg, two egg whites, one and a half teaspoons of peppermint extract, two to three drops red food coloring (optional) and mini candy canes to garnish.

In order to prepare this tasty treat, first preheat oven to 350 degrees.

In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch spring-form or loose-bottomed baking pan with nonstick spray. Cover the pan base and side with foil wrap. Press crumbs on to base of the pan. Bake for eight minutes.

In a large bowl, beat cream cheese and sugar together, mixing it until smooth. Add the egg and mix well. Beat in the egg whites one at a time. Add peppermint extract and food coloring (if desired) to make a light pink color.

Pour cream cheese mixture into the pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking.

Bake for 30 to 35 minutes until the center is almost set. Cool in pan for 15 minutes and then remove from the pan (leaving it on the base). Cool it completely on a wire rack. Refrigerate for at least four hours. Finally, you may serve it chilled.

This can serve up to eight smiling faces.

This recipe is great for the winter holidays. It will provide a superb peppermint taste as it will top off any holiday feast. You can serve this dessert with hot chocolate, mocha's or egg-nog. Remember, don't feel bad for having seconds; this recipe is low-fat, so there is no guilt involved!