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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.9
  • Total Fat: 3.2 g
  • Cholesterol: 59.0 mg
  • Sodium: 656.7 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 20.4 g

View full nutritional breakdown of Diane's Heart Healthy Cheese Cake calories by ingredient
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Diane's Heart Healthy Cheese Cake

Submitted by: RAYLINSTEPHENS

Introduction

from
http://www.fatfree.com/recipes/cak
es/cheesecake-4

Yuck! I had made this without cocoa and using vanilla fat-free yogurt X2 recipe - I had to then put it all in a bowl and mix together and rebake - passable.
from
http://www.fatfree.com/recipes/cak
es/cheesecake-4

Yuck! I had made this without cocoa and using vanilla fat-free yogurt X2 recipe - I had to then put it all in a bowl and mix together and rebake - passable.

Number of Servings: 4

Ingredients

    1 8oz package of non-fat cream cheese
    1 8oz cup of non-fat plain yogurt
    1 cup of non-fat cottage cheese or non-fat ricotta cheese
    1/4 Cup Splenda Sugar-Blend for Baking
    1t vanilla
    2T flour
    1 egg white or 1/4 cup of egg substitute
    1/3cup plus 2T baking cocoa such as hershey or droste (must be unsweetened). depending on how much you love chocolate...you may want to adjust this to the plus or the minus. remember cocoa has only 0.5gr. fat per tablespoon!)

Directions

- crust optional! I don't use a crust!!
[1 crumb crust in an 8 inch spring form or removable bottom pan. we use approximately 7 fat free cookies or 6 low fat graham crackers crushed into crumbs in food processor. crumbs are lightly sprinkled on bottom of pan and nothing is added to them]

preheat oven to 325degrees.

pour all above ingredients, except the crust, into a food processor or blender. you may use hand mixer (this will take much longer but will work). blend constantly until all is processed into a very smooth mixture. there should be no lumps of cottage cheese or cream cheese.
pour this mixture slowly on to the crust as not to disturb the crumb crust.

bake for 35-45 minutes on the middle shelf of oven. i have found that (due to the fluctuating temp. of my oven) sometimes it takes the cheese cake 35 minutes and sometimes 40-45 minutes....start checking at 35 minutes as you don't want to over bake it! as it bakes, the cheese cake will crack around the edges, that's normal. at the time you first check the cheesecake, it should be slightly "wiggly" in the center when touched. when it is, then it is DONE!

Serving Size: 8

Number of Servings: 4

Recipe submitted by SparkPeople user RAYLINSTEPHENS.





TAGS:  Desserts |

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