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-> [Cheese & Eggs, Cheesecakes, Desserts, Low-calorie, Low-fat] -> [No-guilt cheesecake Recipe] |
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No-guilt cheesecake
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Desserts, Low-calorie, Low-fat |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | -Dannon Healthy Habit | | | -Recipes | | 1
| quart | Plain nonfat or | | | Lowfat yogurt | | 3
| | Egg whites | | 3/4
| cup | Sugar | | 1/2
| cup | Graham cracker crumbs | | 2
| tbsp | Flour | | 1
| tbsp | Margarine, melted | | 1
| tbsp | Lemon juice | | 1
| cup | Lowfat cottage cheese | | 1
| tsp | Vanilla extract | | | Fresh fruit, sliced |
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Procedures:
| 1 | Day before preparing cheesecake: spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels. | | 2 | Place bowl beneath, but not touching strainer to catch liquid. | | 3 | Cover and refrigerate 24 hours. | | 4 | To prepare cheesecake: combine crumbs and melted margarine. | | 5 | Press evenly onto bottom of 7 to 9-inch springform pan; set aside. | | 6 | In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally. | | 7 | Add strained yogurt, sugar, flour, lemon juice and vanilla. | | 8 | Process on high an additional 30 seconds or until well blended. | | 9 | Pour onto crust in pan. | | 10 | Place pan on baking sheet. | | 11 | Bake at 325 °F for 1 hour. | | 12 | Cool to room temperature. | | 13 | Refrigerate several hours or overnight. | | 14 | Serve with sliced fresh fruit. | | 15 | Serves 1Calories: 140, protein: 7g, fat: 2.5g, cholesterol: 5mg, calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1.3g) |
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