Easiest Way to Cook Tasty Low Calorie Low Fat Healthy Cheesecake

Healthy Food Recipes For Healthy Diet

Low Calorie Low Fat Healthy Cheesecake. Here's how she did it: In order to reduce the fat, the base is a much thinner crust and full fat digestive biscuits were swapped for a reduced fat version. A healthy chicken pot pie sounds too good to be true—and unfortunately it is. The Cheesecake Factory's SkinnyLicious version features chicken breast and veggies in a light cream sauce topped with puff pastry.

Low Calorie Low Fat Healthy Cheesecake Remove from heat and stir in graham cracker crumbs until evenly distributed. Combine crushed graham crackers and melted butter in a small bowl. Just make sure to buy powder only from Japan to reap all the waist-whittling benefits; China and other places have been selling weaker knock-off powders. You can have Low Calorie Low Fat Healthy Cheesecake using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Low Calorie Low Fat Healthy Cheesecake

  1. You need of Base.
  2. You need 1 cup of all-bran original.
  3. It's 2 tbsp of applesauce.
  4. It's of Cheese.
  5. It's 250 grams of low fat cream cheese.
  6. It's 1/4 cup of low-fat yoghurt.
  7. It's 1/4 cup of sugar.
  8. It's 1/2 tsp of vanilla extract.
  9. Prepare 1 of egg.

This delicious pumpkin cheesecake boasts a chocolate graham cracker crust and a lighter filling, thanks to a blend of reduced-fat cream cheese, tofu and fat-free Greek yogurt. Topped with a drizzle of chocolate syrup and light dessert topping, this dessert can be served at any time of the year. Follow our social media for updates! Line the bottom with parchment paper.

Low Calorie Low Fat Healthy Cheesecake instructions

  1. Preheat oven to 350°F..
  2. Crush the chosen cereal/cracker/digestives to amount to about 1/2 cup in crushed form.
  3. Mix applesauce into the crushed bits..
  4. Add all the other ingredients together and mix well. Note: You can use flavoured yoghurt!.
  5. Line a baking tray with baking paper..
  6. Spread the base of the cake (crushed bits) onto the bottom of the tray evenly..
  7. Pour the cheese mixture onto the base..
  8. Bake in the preheated oven at 350°F for 25 minutes..
  9. Leave to cool for at least 45 minutes or until room temperature before refridgerating. Only serve after properly refridgerated!.

Wrap the bottom and sides of the pan with aluminum foil if worried about leakage. Recommended Video And all this for hardly any fat, sugar or calories. This really is a recipe you'll want to keep forever! When I first developed this recipe, I never thought it was going to be as good as it is. The worst part a low-calorie cheesecake is using low-fat cream cheese.