Serial Trainer











{August 15, 2008}   Recipe: Low-Calorie Cheesecake

I dunno about you guys, but I’m making this cheesecake this weekend! If you try it, let me know what you think!

CRUST
1 1/2 cups of finely crushed lowfat vanilla wafer crumbs
1/4 cup of no-calorie refrigerated butter spray (you may add a bit more or less to get a workable crust as temperature, humidity & altitude affect differently)
You can also opt to use a ready-made crust of your choice but be sure and count this calorie content as part of your recipe. If you use a ready-made crust, subtract 65 calories to delete the given crust, then add the calories of your ready-made crust and divide by 8 (8 servings).

FILLING
2(8 oz) packages of fat-free cream cheese, softened
Nutrasweet (add as much or as little as you like – you control the sweetness)
1 teaspoon of vanilla
1/2 carton of Egg-Beaters (or 2 eggs)
Optional – you can experiment with additional lemon & lemon peel, strawberries, extracts such as almond, rum, brandy, mint. The possibilities are endless.

DIRECTIONS – Mix crust ingredients and press into springform pan OR just use an ovenproof deep-dish pie plate. Next, mix filling, adding the eggs last until blended. Pour in your crust & bake for about 40 minutes (until the center is almost set). Refrigerate at least 3 hours before eating. Top with fruit, fat-free topping, drizzled jelly or a bit of toasted coconut. Serves 8.

CALORIES = about 125 per slice.

 

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