Cheesecake is an all-American favorite dessert. Here are some cheesecake recipes that are low fat and can allow you to have your cake and be healthier too!
Low fat cheese cake with raspberry topping
4 eggs or equivalent egg substitute
2 c. low-fat cream cheese squeezed
1 / 2 cup of honey
1 teaspoon of lemon juice with grated zest
In a blender add eggs one at a time pour cracker crust (substitute low-sodium crackers and butter) and bake at 350 degrees for an hour and then cool for 20 minutes. Bake it again with the toppings in 15 minutes.
Toppings: 1 1 / 2 cup of low-fat yogurt
2 tablespoons of honey
1 teaspoon of vanilla
Mix all topping ingredients. Chill the cheesecake overnight and top with raspberry.
Low Fat Pineapple Cheesecake
1 cup of Graham cracker crumbs
2 tablespoon of melted butter
1 tablespoon of polyunsaturated vegetable oil
1 (3 oz) package of pineapple gelatin
1 cup of boiling water
1 1 / 2 kilos of low-fat cottage cheese
1 / 4 cup of sugar
1 tablespoon of water
2 teaspoons of cornstarch
1 (8 ounce) can crushed pineapple in juice, undrained
Mix the first three ingredients on the list. Press on bottom of 8-inch spring-form pan. Dissolve gelatin in boiling water and then cool. In a blender, mix the cheese and sugar. Slowly add the gelatin and then stir. Pour the mixture into the chilled crust and refrigerate until firm. Boil water in a saucepan with cornstarch, crushed pineapple and juice, and stir constantly. Cool for 15 minutes and spread over the top of the cheesecake. Chill at least 1 hour. This is good for 16 servings.
Low fat and low calorie amaretto chocolate cheesecake
6 finely crushed chocolate wafers
1 teaspoon of low-fat cottage cheese
1 cup of sugar
1/4 cup of Amaretto
1/4 cup of all-purpose flour
1/4 teaspoon of salt
2 tablespoon of unsweetened cocoa
2 tablespoon of semi-sweet chocolate
1 1 / 2 cup of light cream cheese
1 teaspoon of vanilla extract
Add the chocolate wafer crumbs in the bottom of the 7 or 8 inch spring form pan and then put aside. Place the knife in the food processor basin, put in the cream cheese and put in the remaining ingredients, process them until soft. Put in the egg and process until mixed. Gradually pour the mixture over crumbs in saucepan. Bake it at 300 degrees for about 65-70 minutes. Allow it to cool. Cover and refrigerate for no less than 8 hours. Take out sides of pan then remove the cheesecake to a serving plate.
Low-fat lemon cheesecake recipe
1 box of Graham crackers crushed
1 pack of jello sugar-free flavored gelatin lemon flavor
2 / 3 cups of boiling water
1 cup of low-fat cottage cheese
1 (8 oz) of lite cream cheese
2 cups of thawed cool whip lite
1 cup of cherry pie filling
Spray 9-inch pie plate with a non-stick cooking spray. Sprinkle the side with 1/2 of Graham cracker crumbs. Dissolve gelatin in boiling water then pour into blender, add the cottage and cream cheese then cover. Blend it a medium speed, occasionally scrap down the sides, about 2 minutes or until completely smooth. Pour into a large bowl. Gently mix the cool whip until smooth. Pour into the pan, sprinkle remaining graham cracker crumbs on the top. Chill until set about 4 hours. Top with pie filling.