Low Calorie And Low Fat Cheesecakecrustless Food

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.

LOW CALORIE AND LOW FAT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in 8" round baking pan.
• Be careful, make sure butter does not burn.
• Remove from heat and stir in graham cracker crumbs until evenly distributed.
• Press evenly and firm throughout the baking pan.
• Bake crust for 10 minutes, remove and set aside.
• Reduce heat to 325 degrees F.
• With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
• Add cake flour, salt, and milk.
• With electric mixer,mix thoroughly.
• Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
• Let cool at room temperature for about 20 minutes.
• Place in refrigerator and chill for at least 2 hours.
• Hey, it's definitely not the real thing-- but at 155 calories/serving, (1/8 of the cheesecake), it tastes pretty damn good!

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

LOW CALORIE AND LOW FAT CHEESECAKE(CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F.
• With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
• Add cake flour, salt, and milk.
• With electric mixer,mix thoroughly.
• Pour the batter into nonstick cake pan or spring form pan and bake for 1 hour at 325 degrees F.
• Let cool at room temperature for about 20 minutes.
• Place in refrigerator and chill for at least 2 hours.

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.

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.

LOW FAT, LOW CARB CHEESECAKE DREAM

Steps:

• Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
• Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
• Pour gelatin into a blender and add the cottage cheese and cream cheese.
• Blend on medium speed until well blended, stopping and scraping sides if needed.
• Pour mixture back into large bowl.
• Add whipped topping and stir lightly until well blended.
• Pour into pie pan and refrigerate 4 hours or until set.
• Store in refrigerator.