No Bake Gluten Free Cheesecake Low Fat Recipes

NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)

No Bake Gluten Free Cheesecake (Low Fat) image

I made this for a friend's birthday who is allergic to gluten. I was so scared that I washed all utensils twice. This is my first ever cheesecake. It was a huge hit! It's very healthy & low cal too. If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

Provided by deepikah

Categories Gelatin

Time P1DT30m

Yield 1 bowl, 4-8 serving(s)

Number Of Ingredients 10

Ingredients

200 g cottage cheese
400 g yogurt (full milk)
2 tablespoons milk
6 tablespoons sugar
1 tablespoon gelatin
3/4 cup warm water
1 teaspoon vanilla
1 cup mango pulp (1-2 mangoes)
1/2 cup mango (Cut & cubed, need this the next day)
2 fresh mint leaves

Steps:

1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
6. Whisk together for about 5 minutes till the mixture is consistent.
5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
Serve & wait to be crowned the queen of healthy desserts.
*If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

Nutrition Facts : Calories 240.4, Fat 6.2, SaturatedFat 3.3, Cholesterol 23.7, Sodium 261.1, Carbohydrate 35.2, Fiber 1, Sugar 33.6, Protein 12

FAT-FREE/GLUTEN-FREE CHEESECAKE

Fat-Free/Gluten-Free Cheesecake image

I'm on a low-fat diet and my friend is gluten-intolerant, so we needed a good recipe for an easy dessert... cook time is chill time

Provided by starved collegiate

Categories Cheesecake

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 1/2 ounce) box instant pudding mix
2 cups cold skim milk
1 (6 ounce) package fat-free cream cheese
berries

Steps:

Prepare pudding using box directions.
Using an electric mixer, blend pudding with the cream cheese until smooth.
Pour into individual cups.
Refrigerate until firm.

Nutrition Facts : Calories 46.2, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.5, Sodium 165.5, Carbohydrate 8.1, Sugar 5.8, Protein 2.8

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