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This recipe request comes from Helena in Yardley, Penn. She loves to make cheesecake, but the decadent dessert is usually loaded with calories from its creamy filling and buttery crust, not to mention some of the toppings. Helena is trying to eat healthier because she and her husband are hoping to start a family soon and they would like to get off on the right foot. She admits to having a sweet tooth and would really like some help with this recipe.
Well, Helena, you have come to the right place! In my rehab, I will replace some of the cream cheese with silken tofu and use a lower-fat cream cheese in order to maintain the creamy, rich texture. I will use egg whites to replace half of the eggs, and I will reduce the amount of sugar, opting to flavor the cheesecake with vanilla and lemon zest instead. In order to create a healthier crust, I will add some high-fiber crushed cereal to get you that much closer to the American Dietetic Association's recommendations of 20 to 38 grams per day.
This healthier version should satisfy any sweet tooth and get you started on your healthy eating resolutions.
Ingredients
Crust
1 cup high-fiber cereal (such as Fiber One or All-Bran Bran Buds)
1/2 cup graham crackers
4 tablespoons Smart Balance Light Butter
2 tablespoons cold water
Filling
12 ounces silken firm tofu
1/2 cup sugar or 1/4 cup Splenda
8 ounces Neufchatel cream cheese
1 cup non-fat Greek yogurt
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 egg whites
1 egg
2 tablespoons all-purpose flour
Instructions
1. With a food processor, pulse cereal through until mixture is crumbly. Add graham crackers and process just a little longer until the crackers are crushed.
2. Pour this mixture into a small bowl. Add the melted butter and cold water and mix thoroughly with a fork. Press into a single layer covering the bottom and sides of a 9-inch pie pan.
3. To prepare the filling, add tofu to a large bowl and blend with an electric mixer until smooth. Add sugar and cream cheese and continue to blend until smooth. Add remaining ingredients and mix thoroughly.
4. Pour the mixture into the prepared piecrust then put the pie pan in a roasting pan. Pour water into the roasting pan until it comes about 1/3 of the way up the sides of the pie pan.
5. Bake in a preheated oven at 325 F for 50-60 minutes until the cake has set but still jiggles. Turn off the oven and leave the cheesecake to cool for 20-30 minutes before removing to cool completely on a wire rack.
6. Chill in refrigerator until firm. Top with fresh berries to serve.
Well, Helena, you have come to the right place! In my rehab, I will replace some of the cream cheese with silken tofu and use a lower-fat cream cheese in order to maintain the creamy, rich texture. I will use egg whites to replace half of the eggs, and I will reduce the amount of sugar, opting to flavor the cheesecake with vanilla and lemon zest instead. In order to create a healthier crust, I will add some high-fiber crushed cereal to get you that much closer to the American Dietetic Association's recommendations of 20 to 38 grams per day.
This healthier version should satisfy any sweet tooth and get you started on your healthy eating resolutions.
Ingredients
Crust
1 cup high-fiber cereal (such as Fiber One or All-Bran Bran Buds)
1/2 cup graham crackers
4 tablespoons Smart Balance Light Butter
2 tablespoons cold water
Filling
12 ounces silken firm tofu
1/2 cup sugar or 1/4 cup Splenda
8 ounces Neufchatel cream cheese
1 cup non-fat Greek yogurt
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 egg whites
1 egg
2 tablespoons all-purpose flour
Instructions
1. With a food processor, pulse cereal through until mixture is crumbly. Add graham crackers and process just a little longer until the crackers are crushed.
2. Pour this mixture into a small bowl. Add the melted butter and cold water and mix thoroughly with a fork. Press into a single layer covering the bottom and sides of a 9-inch pie pan.
3. To prepare the filling, add tofu to a large bowl and blend with an electric mixer until smooth. Add sugar and cream cheese and continue to blend until smooth. Add remaining ingredients and mix thoroughly.
4. Pour the mixture into the prepared piecrust then put the pie pan in a roasting pan. Pour water into the roasting pan until it comes about 1/3 of the way up the sides of the pie pan.
5. Bake in a preheated oven at 325 F for 50-60 minutes until the cake has set but still jiggles. Turn off the oven and leave the cheesecake to cool for 20-30 minutes before removing to cool completely on a wire rack.
6. Chill in refrigerator until firm. Top with fresh berries to serve.
Serves: 8
Nutrition Content (per serving)
254 calories, 13 g fat, 6 g saturated fat, 28 g carbohydrates, 17 g sugars, 4 g fiber, 11 g protein, 202 mg sodium
Note: Using Splenda reduces the calories to 208, carbohydrates to 16 g and sugars to 5 g.
254 calories, 13 g fat, 6 g saturated fat, 28 g carbohydrates, 17 g sugars, 4 g fiber, 11 g protein, 202 mg sodium
Note: Using Splenda reduces the calories to 208, carbohydrates to 16 g and sugars to 5 g.
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