Guilt Free Raspberry Cheesecake
- Number of Servings: 1
Ingredients
2 Cups Raspberries1 Tablespoon Sugar8 Ounces Cream Cheese; Non Fat,room temperature8 Ounces Cream Cheese; Low Fat,room temperature32 Ounces Yogurt; Skim Milk,room temperature2 Whole Eggs, room temperature3/4 Cup Sugar1 Tablespoon Vanilla3 Tablespoons Cornstarch 32 Ounces Yogurt; Skim Milk,room temperature2 Whole Eggs, room temperature3/4 Cup Sugar1 Tablespoon Vanilla3 Tablespoons Cornstarch
The day before, strain yogurt in a cheesecloth-lined sieve in the refrigerator until yogurt resembles cream cheese. This can be done overnight. The next day; process 1 cup berries with 1 tablespoon sugar until smooth. Refrigerate until ready to use. Preheat oven to 325° In a large bowl, using an electric mixer, beat cream cheeses until completely smooth. Add yogurt cheese and beat again until smooth. Add eggs, sugar, vanilla and cornstarch, and beat 3 minutes at high speed until smooth. Spray a 9" deep dish pie plate with cooking spray. Transfer mixture to pie plate. Bake 50 to 60 minutes or until knife inserted into middle comes out clean. Chill at least 2 hours. To serve, place 1 T. sauce over each cheesecake slice and top with 2 T. whole berries.
SERVINGS 8; CALORIES 280; FAT 6 g; PROTEIN 16 g; CARBS 39 g;
FIBER 0 g; CHOL 0 mg; SODIUM 322 mg; CALC 356 mg
SERVING SI2E= 1/8 of Pie
Number of Servings: 1
Recipe submitted by SparkPeople user LIZZYVAN.
SERVINGS 8; CALORIES 280; FAT 6 g; PROTEIN 16 g; CARBS 39 g;
FIBER 0 g; CHOL 0 mg; SODIUM 322 mg; CALC 356 mg
SERVING SI2E= 1/8 of Pie
Number of Servings: 1
Recipe submitted by SparkPeople user LIZZYVAN.
Nutritional Info Amount Per Serving
- Calories: 120.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 16.7 g
- Protein: 2.2 g
Member Reviews