Butternut Cheesecake With Greek Yogurt Lowfat Low Sugar Recipes
BUTTERNUT CHEESECAKE WITH GREEK YOGURT (LOWFAT, LOW SUGAR)
This crustless cheesecake was another happy accident: I was trying to make a double recipe of #495038, and by accident I did not double the sugar, so this cheesecake came out much less sweet... and I really liked it! NOTE: this should really be baked in a springform pan, but since I didn't have one, I used a 13 x 9 inch baking pan because it was the only size I had that could hold all the batter. My finished cake turned out pretty flat, which is why a springform pan would be better.
Provided by coconutty
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Have all ingredients at room temperature, but if your cream cheese is still cold, microwave it for 15-20 seconds or so to soften it.
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
- Add Greek yogurt and mix to incorporate.
- Add sugar and spice; beat until incorporated.
- Add vanilla, beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
- Add butternut squash; beat just until incorporated and smooth.
- Spray baking pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 35 to 40 minutes, or until center is almost set (the center should jiggle slightly when pan is gently shaken). If you are using a springform pan, adjust baking time accordingly.
- Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
- NOTE: I tried adding a couple tablespoons of almond milk to the mashed butternut squash and mixing in well. I think the cake came out even a bit lighter in texture. If you try this, be careful not to use too much almond milk because it would make the butternut too runny.
Nutrition Facts : Calories 142.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 82.8, Sodium 85.5, Carbohydrate 14.6, Fiber 0.5, Sugar 12.3, Protein 3.4
AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE
After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!
Provided by Health Nut 101
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 4
Steps:
- 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
- After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
- Stir in the sugar substitute.
- Add in the instant pudding, and mix well.
- Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
- Pour in pie crust and refrigerate for an hour or until firm.
Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2
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