Citrus Cheesecake w/Low Fat Dairy & Splenda
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 270.6
- Total Fat: 12.3 g
- Cholesterol: 65.0 mg
- Sodium: 282.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 0.9 g
- Protein: 8.4 g
View full nutritional breakdown of Citrus Cheesecake w/Low Fat Dairy & Splenda calories by ingredient
Introduction
This is an adaptation of the Citrus Cheesecake recipe substituting low-fat for non-fat dairy ingredients and Splenda for the sugar. This is an adaptation of the Citrus Cheesecake recipe substituting low-fat for non-fat dairy ingredients and Splenda for the sugar.Number of Servings: 12
Ingredients
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CRUST:
Nonfat cooking spray
1 cup graham cracker crumbs
2 Tbsp. brown sugar
2 Tbsp. butter, melter
FILLING:
1/4 cup Splenda blend for baking
1/3 cup flour
1 tsp. vanilla extract
2 - 8oz pkgs low-fat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup low-fat sour cream
2 Tbsp. EACH lemon, lime & orange juice
2 tsp. EACH lemon, lime & orange peel, grated
3 egg whites
2 Tbsp. Splenda sugar blend
Directions
Preheat oven to 300 degrees. Prepare the crust by coating a 9" springform pan with cooking spray. In a medium bowl, mix the crumbs, brown sugar and melted butter, then firmly press mixture into the bottom and 2" up the sides of the pan.
In a large mixing bowl, combine the sugar and flour, then add vanilla, cream cheese and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
In a separate bowl using clean & dry beaters, beat egg whites at room temperate on high speed until soft peaks form. Gradually add the 2 Tbsp. Splenda, 1 Tbsp. at a time and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
Pour into prepared crust and bake at 300 degrees for 1 hour or until set.
Remove from oven and let cool completely on a wire rack. Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime & orange peel before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PMGOHIO.
In a large mixing bowl, combine the sugar and flour, then add vanilla, cream cheese and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
In a separate bowl using clean & dry beaters, beat egg whites at room temperate on high speed until soft peaks form. Gradually add the 2 Tbsp. Splenda, 1 Tbsp. at a time and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
Pour into prepared crust and bake at 300 degrees for 1 hour or until set.
Remove from oven and let cool completely on a wire rack. Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime & orange peel before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PMGOHIO.
Member Ratings For This Recipe
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