I needed an easy dessert for a potluck. I wanted a reduced fat cheesecake in a portion controlled serving. There are several lowfat cheesecake recipes on the Internet. I modified a strawberry swirl cheesecake recipe from SkinnyTaste.com
These tasty treats have only 144 kcal, which is my idea of a guiltless dessert. You could make this gluten free by substituting a gluten free crisp cookie in place of the graham crackers and almond flour or other gluten free flour in place of the wheat flour. I want to try a sugar substitute like stevia on the next batch. These are incredibly easy to make the day before the potluck. They travel well but keep them on ice. I’m bringing these to Fiesta Friday for my weekly virtual
potluck. I will be at Blogher 2014 in San Jose during Fiesta Friday so if there are any California Bay Area bloggers going then let’s have a real lunch together. I will report back on my experiences at the blog conference.
Take what you need and savor every bite.
Chocolate Chip Cheesecake Cups, Reduced Fat
• 8 oz lowfat cream cheese
• 5 oz vanilla nonfat Greek yogurt, I used Chobani
1 teaspoon vanilla
1/4 cup sugar or equivalent sugar substitute
• 2 egg whites
1 tablespoon flour
1/2 cup mini chocolate chips
5 chocolate graham crackers
1 tablespoon melted butter
Place a dollop of fat free sour cream and a few chocolate chips
on cooled cupcakes if desired. Let cool overnight before serving.
1. Crumble graham crackers into small pieces into a food processor. Process until finely crumbled. Had melted butter and combine until crumbs hold together. Press 1-2 tablespoons of crust into cupcake cups in a cupcake baking pan. I used silicon cups.
2. Combine all cheesecake ingredients except mini chocolate chips and process in food processor until combined. Fold mini chocolate chips into cheese mixture. Pour cheese mixture into baking cups and bake 30 minutes at 350 degrees F. Cheesecake should be set and a knife should come out clean. Allow to cool in the wrappers 30 minutes then cool completely at least 3 hours and overnight if you use the sour cream topping.
Serving size is 1 cupcake
kcal 144 Carb: 28 gm, Protein: 5 gm, Fat: 7 gm
Weight watchers pp 4 points