Fat Free Raspberry Cheesecake Fluff Ww Recipes
FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )
After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math - FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!
Provided by SusieQusie
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 cup of water to boiling.
- Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
- Then stir in a cup cold water and the raspberries.
- Let it sit 5 minutes or so to cool off some.
- Sprinkle the pudding into the Jello/raspberry mixture.
- Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
- Fold in the Cool Whip.
- Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
- Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
- Chill until set.
- Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 2.1, Carbohydrate 8.2, Fiber 1.4, Sugar 6.8, Protein 0.2
NO-BAKE RASPBERRY CHEESECAKE
Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread
Provided by Samuel Goldsmith
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
- Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
- Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium
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