It’s important to eat what you love! This recipe lets you enjoy that delicious slice of cheesecake you’ve been craving and still stay on track with your health and nutrition goals.
Makes: 12 servings
Prep: 25 minutes Cook: 1 hour and 10 minutes (plus 3 to 4 hours to chill)
- ¾ cup low-fat graham cracker crumbs (pre-packaged or about 7 sheets, crushed)
- 1 Tbsp unsalted butter, melted
- Nonstick cooking spray
- 4 (8-ounce) packages low-fat cream cheese, at room temperature
- 1½ tsp stevia (or desired sugar substitute)
- 1 cup non-fat vanilla yogurt
- ½ tsp salt
- 1 Tbsp vanilla extract
- ⅓ cup cake flour
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 1 cup liquid egg substitute
- 1½ cups fresh strawberries, sliced
- Preheat oven to 350°F.
- Spray the bottom of a 10-inch springform pan with nonstick cooking spray and set aside.
- To make the crust: In a bowl, stir together the graham cracker crumbs and butter.
- Make sure all the crumbs are moistened.
- Press the crumb mixture firmly and evenly over the bottom of the prepared springform pan.
- Bake the crust for 10 minutes.
- Remove from the oven, place on rimmed baking sheet and set aside.
- To make the filling: In a large bowl, beat together the cream cheese, sugar substitute, yogurt, salt, vanilla, cake flour, lemon zest and lemon juice until creamy.
- Add the egg substitute and continue beating until well-combined.
- Pour the filling into the prepared crust and place in oven on a baking sheet (to avoid any leaking messes).
- Bake for 1 hour and remove from oven.
- Place cheesecake on a rack to cool completely.
- Cover well with plastic wrap and refrigerate 3 to 4 hours or overnight.
- When ready to serve, remove rim of springform pan.
- Place on serving dish and top with fresh strawberry slices.
(Serving size: 1 slice)
Calories: 216; total fat: 13 g; saturated fat: 6 g; sodium: 462 mg; cholesterol: 44 mg; total carbs: 16 g; fiber: 1 g; sugars: 8 g; protein: 9 g; potassium: 292 mg
Now that you’ve got dessert tackled, how about that nagging question: “What am I going to eat for lunch tomorrow?” Here are some great ideas for quick and healthy lunches.
Published June 7, 2023