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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.4
  • Total Fat: 1.5 g
  • Cholesterol: 66.3 mg
  • Sodium: 494.7 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 15.6 g

View full nutritional breakdown of lowfat gluten free cheesecake calories by ingredient
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lowfat gluten free cheesecake

Submitted by: AKSTACEY70

Introduction

This could be made with a sugar substitute but my goal was to have it be low fat for my husbands heart healthy diet so I left the sugar. The orginal recipe also called for 2 teaspoons off grated orange peel to be added with the almond extract, which would probable add a great flavor but I forgot it and it was great anyway. I made it crustless because we also eat gluten free. This could be made with a sugar substitute but my goal was to have it be low fat for my husbands heart healthy diet so I left the sugar. The orginal recipe also called for 2 teaspoons off grated orange peel to be added with the almond extract, which would probable add a great flavor but I forgot it and it was great anyway. I made it crustless because we also eat gluten free.
Number of Servings: 6

Ingredients

    1 cup fat free small curd cottage cheese
    1 pkg (8 oz each) fat free cream cheese, softened
    1 cup granulated sugar
    1 tablespoon cornstarch
    2 egg whites
    2 eggs (medium size because that's what our chickens lay)
    1-1/3 cups plain nonfat greek yogurt
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    3/4 cup fat free sour cream
    1 tablespoon granulated sugar
    1 tablespoon vanilla extract

Tips

If you don't have greek yogurt: Line mesh strainer with 3 paper towels; place over bowl. Spoon 1 carton (32 ounces) plain nonfat or lowfat yogurt with no added gelatin into prepared strainer. Cover with plastic wrap. Refrigerate 8 hours or overnight to drain. Discard liquid. Store cheese in tightly covered container in refrigerator.


Directions

Preheat oven to 350F. Spray 6 ramkin dishes with nonstick cooking spray.
Place cottage cheese in food processor or blender container; cover. Process until smooth; set aside. Beat cream cheese, 1 cup sugar and the cornstarch in large bowl with electric mixer on medium speed until well blended. Beat in Egg whites and eggs. Add cottage cheese, yogurt , orange peel (see into text), 1 teaspoon vanilla and the almond extract; beat just until blended, stopping frequently to scrape side of bowl. Pour into Ramkins
Bake 1 hour, or until center is almost set. Cool 15 minutes.
Topping: Increase oven temperature to 425F. Combine sour cream, 1 tablespoon sugar and 1 tablespoon vanilla. Spread evenly over cheesecake to within 1/2 inch of edge. Bake 5 minutes. Cool completely Refrigerate at least 6 hours or overnight. Cut into 12 slices to serve. Garnish with Reddi-wip, orange peel and/or grated chocolate, if desired. (not included in nutrtion)


Serving Size:1 ramkin






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