This is absolutely one of my personal favorite recipes in the world. I conjured it up many years ago and it has been received with wagging tongues ever since. Cheesecake is perfect for this time of year, and this particularly low-fat version is something you can enjoy, share with friends and not feel too bad about. Give it a shot and let me know what you think! Bakers note: This is a basic fat-free cheesecake recipe, so build on it to create your own tasty treats. Try out various flavors of extracts and add unique ingredients like graham cracker bits, pretzel pieces, fruit, and small bits of dark chocolate.
Ingredients
3 8-ounce packages fat-free cream cheese, softened
¾ cup Splenda
1 teaspoon vanilla extract
¾ cup Egg Beaters
1 prepared low-fat graham cracker crust
Directions
1. In an electric mixer, combine cream cheese, Splenda, and vanilla on medium speed. Add Egg Beaters and mix until well blended. Pour mixture into crust.
2. Bake at 350°F for 40 minutes or until center is almost set. Cool and refrigerate for 2 hours or overnight.
Nutritional Information
Serves 8
240 calories
9g fat
29g carbohydrates
15g protein
666mg sodium
0g fiber
For more quick, easy, low fat and delicious recipes from my book, The Everything Flat Belly Cookbook visit Fitzness.com and order yours today!
