Post by Loupy on Jan 24, 2012 23:11:32 GMT -7
HG's Too-Good Turtle Cheesecake
From Hungrygirl.com
photo from hungrygirl.com
MAKES 8 SERVINGS
Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar or stevia
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
2 tbsp. mini semi-sweet chocolate chips
Topping
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees.
Spray a 9" springform cake pan with nonstick spray.
Set out all cheesecake ingredients.
Combine cream cheese, sugar, and vanilla extract in a large bowl.
With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes.
Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour.
Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into the cake pan.
Sprinkle with chocolate chips.
Bake until firm, 40 - 45 minutes.
Once cheesecake has completely cooled, evenly top with crushed graham crackers.
Drizzle with caramel dip and sprinkle with pecans.
Refrigerate until chilled, at least 1 hour.
Release springform, slice, and dig in!
Nutritional Information
Serving Size: 1 slice (1/8th of recipe)
Calories: 213
Fat: 4.5g
Sodium: 420mg
Carbs: 32g
Fiber: 0.5g
Sugars: 24g
Protein: 12g
PointsPlus® value 6*
HG Heads-Up: Be sure that the cream cheese, yogurt, egg whites, and lemon juice are at room temperature. This will help to prevent cracks in your cheesecake.
Copyright © 2012 Hungry Girl. All Rights Reserved.
From Hungrygirl.com
photo from hungrygirl.com
MAKES 8 SERVINGS
Ingredients:
Cheesecake
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar or stevia
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
2 tbsp. mini semi-sweet chocolate chips
Topping
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup chopped pecans
Directions:
Preheat oven to 350 degrees.
Spray a 9" springform cake pan with nonstick spray.
Set out all cheesecake ingredients.
Combine cream cheese, sugar, and vanilla extract in a large bowl.
With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes.
Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour.
Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into the cake pan.
Sprinkle with chocolate chips.
Bake until firm, 40 - 45 minutes.
Once cheesecake has completely cooled, evenly top with crushed graham crackers.
Drizzle with caramel dip and sprinkle with pecans.
Refrigerate until chilled, at least 1 hour.
Release springform, slice, and dig in!
Nutritional Information
Serving Size: 1 slice (1/8th of recipe)
Calories: 213
Fat: 4.5g
Sodium: 420mg
Carbs: 32g
Fiber: 0.5g
Sugars: 24g
Protein: 12g
PointsPlus® value 6*
HG Heads-Up: Be sure that the cream cheese, yogurt, egg whites, and lemon juice are at room temperature. This will help to prevent cracks in your cheesecake.
Copyright © 2012 Hungry Girl. All Rights Reserved.
