Strawberry Cheesecake
Calories 201 (47% from fat)
Fat 10 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 33 mg.
Sodium 411 mg.
Carb. 28 gram
Fiber 0.5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 8 gram
Ingredients
buttery cooking spray
3 lowfat graham crackers
(We used Honey Maid Low Fat Grahams.)
1 Tbsp. butter, melted
8 oz. lowfat cream cheese, warm (Let sit in room temperature for 1 hour.)
2/3 cup (6 oz.) non fat Greek yogurt
3 large egg whites
1/4 cup allulose sweetener
(We used Swerve allulose blend sweetener.)
1 box (1 oz.) Jell-O Cheesecake Zero Sugar Pudding & Pie Filling
1 Tbsp. all-purpose flour
2 Tbsp. lemon juice
1 tsp. vanilla extract
4 Tbsp. sugar free strawberry jelly
OPTIONAL
fresh strawberries, sliced
whipped cream
Indulge guilt-free with our healthier take on cheesecake. Unlike the strawberry-topped cheesecake from Outback Steakhouse, which clocks in at a whopping 990 calories and 76 grams of sugar per serving, our delicious alternative offers just 201 calories and 7 grams of sugar without compromising on taste.
1. Lightly coat the bottom and sides of a springform pan with buttery spray.
2. Crush the graham crackers, then pour the melted butter over top and mix it together.
3. Pour the graham cracker and butter mixture into the bottom of a springform pan and flatten it out; this will be your crust.
4. Preheat oven to 325 degrees Fahrenheit.
5. Put the warmed cream cheese in a large mixing bowl. Use a mixer to blend the yogurt and egg whites into the cream cheese for about 1 minute.
6. Slowly incorporate the following five ingredients: allulose sweetener, Jell-O, flour, lemon juice and vanilla extract. Keep mixing until it's smooth, about 2-4 minutes.
7. Pour the cheesecake over the top of the graham cracker crust.
8. Put the jelly in a bowl and smash it with a fork until it breaks apart. Then, drop pieces of the jelly over the cheesecake.
9. Use a chopstick to push the jelly into the cheesecake and swirl it around.
10. Bake cheesecake for 25-30 minutes. It's ready to pull out when the edges are set, but the middle still jiggles a little.
11. Let it sit on the counter for an hour. Then, cover and put in the refrigerator to chill for another 3-4 hours before removing from the pan, cutting and eating. You can store this covered in the refrigerator for about 3 days.
Yield: 6 Servings
