Almost Fat Free No Bake Cheesecake Food

LOW FAT NO BAKE CHEESECAKE

Steps:

• Prepare your crust as indicated and allow it to cool and harden. Alternatively, you can use no crust and a springform pan. Please prep your springform pan with nonstick spray.
• Mix together your boiling water with the gelatin stirring until the gelatin has fully dissolved in the water.
• Meanwhile while allowing the gelatin to cool for a few minutes, in a mixer or blender ( I use a Vitamix), blend together the cheese and yogurt.
• Add the gelatin and any remaining ingredients to the cheese mixture (this would include sweeteners and any additional flavorings). Mix until blended and then transfer to the prepared springform pan or crust.
• Refrigerate until firm- about 4 1/2 to 5 hours.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

LOW FAT NO BAKE CHEESECAKE

Steps:

• Blend creamcheese with Spelenda until well blended.
• Fold in Coolwhip.
• Place mixture into crust.
• Refriderate 2-3 hours before serving.
• Top with cherry pie filling if desired.

ALMOST FAT-FREE NO-BAKE CHEESECAKE

Steps:

• Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add lemon juice and vanilla. Stir until thickened.
• Pour into graham cracker crust. Cover with favorite fruit topping.
• Chill 1 hour.

ALMOST CHEESECAKE (LOW FAT/SUGAR)

Steps:

• Blend and pour into crust.
• Refrigerate until set.
• You can add fruity toppings or incorporate fruit into the recipe. You can also use chocolate pudding or any other flavor you want.

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

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.

15 MINUTE FAT FREE CHEESECAKE

Steps:

• mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
• Pour filling into pie crust and smooth over with a rubber scraper.
• Place in freezer for 10 minutes to stiffen the filling.
• You may top with fresh fruit or cookie crumbs.

ALMOST FAT-FREE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom.
• In a large bowl beat together the cream cheese, sugar, vanilla and egg whites with an electric mixer on low speed, until blended.
• Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set.
• Remove from oven.
• In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly.
• Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets.
• Chill before serving.

NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)

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.

JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.