Individual Low Fat Berry Cheesecakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.4
- Total Fat: 11.8 g
- Cholesterol: 65.6 mg
- Sodium: 216.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.7 g
- Protein: 10.8 g
View full nutritional breakdown of Individual Low Fat Berry Cheesecakes calories by ingredient
Introduction
I combined 3 cheesecake recipes to create this low fat cheesecake recipe. Add a TB of warmed jam to the top, and enjoy! Try a sugar-free preserve to save a few calories and carbs. I combined 3 cheesecake recipes to create this low fat cheesecake recipe. Add a TB of warmed jam to the top, and enjoy! Try a sugar-free preserve to save a few calories and carbs.Number of Servings: 6
Ingredients
-
For the Crust:
1/4 cup almond flour
1 tbsp melted butter
1.5 tbsp splenda
For the Cheesecake:
8 oz room temperature reduced fat cream cheese (I use 6 oz reduced fat, and 2 oz fat free to shave off a few extra calories, fat, and carbs, and increase the protein)
1/2 cup splenda
1 tsp vanilla extract
1 egg, room temperature
3 egg whites, room temperature
1/2 cup fat free sour cream
For the top:
1 TB of your favorite fruit preserve, warmed
Directions
Preheat oven to 350F.
Line 6 slots in cupcake tin.
Combine crust ingredients and divide evenly amongst the 6 liners. Press into bottom.
Combine cheesecake ingredients one at a time, mixing thoroughly after each addition. Divide batter amongst the 6 liners.
Set cupcake tin into a larger pan, and fill about 1/3 with warm water. Bake in water bath about 25 minutes, until batter is set but still jiggly. Be careful not to overbake.
Place cake on wire rack until room temperature, then refrigerate at least 3 hours or overnight.
Top with warmed fruit preserve just before serving,
Makes 6 individually sized servings!
Number of Servings: 6
Recipe submitted by SparkPeople user RUBYSMAMA.
Line 6 slots in cupcake tin.
Combine crust ingredients and divide evenly amongst the 6 liners. Press into bottom.
Combine cheesecake ingredients one at a time, mixing thoroughly after each addition. Divide batter amongst the 6 liners.
Set cupcake tin into a larger pan, and fill about 1/3 with warm water. Bake in water bath about 25 minutes, until batter is set but still jiggly. Be careful not to overbake.
Place cake on wire rack until room temperature, then refrigerate at least 3 hours or overnight.
Top with warmed fruit preserve just before serving,
Makes 6 individually sized servings!
Number of Servings: 6
Recipe submitted by SparkPeople user RUBYSMAMA.