Do you think just because you're dieting, you can't have cheesecake....well, take a look again because for a slice of this little piece of heaven is only 168 calories baby!! Add a delicious topping of blueberry goo, and it's irresistible!
Ingredients for the Cheesecake:
- 16 oz. fat-free cream cheese, room temperature
- 1/2 cup granulated sugar
- 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
- 1/4 tsp. cinnamon
- 2 cups frozen unsweetened blueberries
- 2 tbsp. granulated sugar
- 1 tbsp. cornstarch
- 1/4 tsp. cinnamon
- Dash salt
To make the cheesecake, first set out all measured 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. While continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until thoroughly mixed, about 2 minutes. Evenly pour cheesecake mixture into the pan. Bake in the oven until firm, 40 - 45 minutes. Set cheesecake aside and allow to cool completely in the pan.
Meanwhile, to make the topping, bring a medium-sized pot to medium-high heat on the stove. Add all topping ingredients. Add 1/2 cup cold water and mix well. Bring mixture to a boil, and then reduce heat to low. Stirring occasionally, simmer until mixture is thick and gooey, 2 - 3 minutes. Remove from heat and let cool completely.
Once the cheesecake and topping have completely cooled, evenly pour blueberry topping over the cheesecake in the pan. Refrigerate for at least 1 hour, until fully chilled. Once ready to serve (see HG Tip!), release and remove the spring form. Cut into 8 slices and dig in! MAKES 8 SERVINGS Serving Size: 1 slice (1/8th of cake)
Nutritional Info: Calories: 168 Fat: 1g Sodium: 395mg Carbs: 27g Fiber: 1g Sugars: 22g Protein: 12g PointsPlus® value 4
***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.
***Tip! The topping may run down the edges of the cake once the springform is removed. To catch all of that deliciousness, place the pan on a larger plate before removing the springform.