LOW-FAT CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE
After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!
Provided by Health Nut 101
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 4
Steps:
- 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
- After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
- Stir in the sugar substitute.
- Add in the instant pudding, and mix well.
- Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
- Pour in pie crust and refrigerate for an hour or until firm.
Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2
FAT FREE SUGAR FREE CHEESECAKE ICE CREAM
Very good, but it won't have the same consistency as ice cream made with fat and sugar. Eat it with fresh raspberries and soften before serving for best taste and consistency.
Provided by Shannon Holmes
Categories Frozen Desserts
Time 32m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
- Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.
SUGAR AND FAT FREE VANILLA ICE CREAM
Make and share this Sugar and Fat Free Vanilla Ice Cream recipe from Food.com.
Provided by kmurph420
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Sprinkle gelatin over skim milk in small saucepan over low heat until completely dissolved. Cool to room temperature.
- Combine remaining ingredients in blender or food processor until well combined.
- Add milk-gelatin mixture to blender and blend for a few more seconds.
- Chill completely.
- Blend for a few seconds before pouring into ice cream maker.
Nutrition Facts : Calories 798.8, Fat 6.5, SaturatedFat 2.3, Cholesterol 36.3, Sodium 1196, Carbohydrate 95, Sugar 64.2, Protein 82.4
GERMAN CHEESECAKE (FAT FREE; SUGAR FREE)
Moist, rich cheesecake...and its not bad for you. Based on a recipe my aunt received while living in Germany. You can flavor it with a different extract, or stir in berries, chocolate chips, etc. I normally top it with homemade blueberry sauce. The fat free cream cheese does yield a slightly different taste than full fat, but its hardly noticeable. I use the splenda that measures cup for cup like sugar. The crust is optional.
Provided by Random Rachel
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
- For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
- Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
- Cool to room temp, the refrigerate until chilled. Serve cold.
- Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
- To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.
Nutrition Facts : Calories 175.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 6.9, Sodium 500.5, Carbohydrate 22.2, Fiber 0.6, Sugar 0.6, Protein 16.9
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