No Bake Gluten Free Cheesecake Low Fat Food

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15 MINUTE FAT FREE CHEESECAKE



15 Minute Fat Free Cheesecake image

Quick and yummy no-bake reduced fat cheesecake recipe made from 3 cheap items in the store. Kids will love it.

Provided by Cai Owens

Categories     Cheesecake

Time 25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) box fat free cream cheese
1 (8 ounce) fat-free whipped topping
9 1/2 inches reduced fat graham cracker crust
1/4 cup sugar substitute

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.

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

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

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