Reduced Calorie Raspberry cheese cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 270.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 607.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.0 g
- Protein: 21.1 g
View full nutritional breakdown of Reduced Calorie Raspberry cheese cake calories by ingredient
Introduction
Using tofu, fat free cream cheese and egg white a delicious treat. Using tofu, fat free cream cheese and egg white a delicious treat.Number of Servings: 8
Ingredients
-
15 chocolate sandwich cookies
16 oz fat free cream cheese
12 oz tofu, well drained
1/2 c splenda for baking
1/4 c raspberry liqueor
2 T cornstarch
2 t vanilla extract
12 egg whites
Directions
prepare a 9 inch spring form pan
crush cookies in your food processor until finely ground. Warm cookies in the microwave to melt the filling so you don't need to use any butter in crust! Press into prepared pan and place in 250 oven for 15 minutes.
Using room temperature ingredients whip together cream cheese & tofu. Once smooth add splenda and vanilla. make a slurry of the cornstarch and liqueor. Add to cream cheese mixture. Mixing each addition until smooth and frequently scraping the sides of the bowl add the egg whites one at a time.
bake in a 250 oven for 1 hour 20 minutes. Turn off the oven and leave in for an additional 2 hours. Chill in refrigerator overnight.
Serve with fresh raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTA36.
crush cookies in your food processor until finely ground. Warm cookies in the microwave to melt the filling so you don't need to use any butter in crust! Press into prepared pan and place in 250 oven for 15 minutes.
Using room temperature ingredients whip together cream cheese & tofu. Once smooth add splenda and vanilla. make a slurry of the cornstarch and liqueor. Add to cream cheese mixture. Mixing each addition until smooth and frequently scraping the sides of the bowl add the egg whites one at a time.
bake in a 250 oven for 1 hour 20 minutes. Turn off the oven and leave in for an additional 2 hours. Chill in refrigerator overnight.
Serve with fresh raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTA36.