Wednesday, July 23, 2008

Low-Sugar, Low-Fat Cheesecake- That Tastes Good!

This easy but impressive dessert is not only low-fat and low-sugar, but idiot proof too! It always turns out no matter what, it just takes a little time with all the steps. It can be served plain with a slight lemon flavor, with fresh strawberries as shown or with hot fudge drizzled on top for those not concerned about sugar.
Crust - 1 1/2 c finely crushed graham crackers, 1/4 c walnuts, 1 TBSP splenda (sugar substitute), 1/2 c butter melted (or margarine)
Combine graham crackers, walnuts and sugar in a bowl, stir in melted butter. Press into the bottom of an 8" springform pan. Set aside (I usually go skimpy and don't use all the crumbs b/c of the sugar)

Filling- three 8oz pkg of low fat cream cheese softened (let them sit out for several hours, don't use the micro), 1 cup splenda, 2TBSP flour, 1 tsp vanilla, 1/4 c milk, 3 eggs slightly beaten, 1/2 tsp finely shredded lemon peel (skip it if you're doing chocolate on top)

In a large bowl beat cream cheese, sugar, flour and vanilla with and electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon peel (if desired).
Pour filling into crust lined pan. Place pan in shallow baking pan. Bake at 375 degrees for 40-45 minutes, or until about a 2 1/2 " area around the edge appears set when shaken.

Cool the pan on a wire rack for 15 minutes. Using a knife, loosen the crust from the sides of the pan, cool 30 minutes more. Remove the sides of the springform pan. Cool completely on rack. Cover and chill at least 4 hours before serving.

Have fun and enjoy.

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