Looking fora summer dessertthat won’t leave you feeling weighed down?This cheesecakehas under 175 calories per slice, plus it packs serious protein thanks to Greek yogurt and egg whites! Finally, a cheesecake so light, you’ll want to eat it poolside…Chocolate Chiptastic CheesecakeServes 8½ cup reduced-fat cream cheese, room temperature2 cups light/low-fat ricotta cheese½ cup fat-free plain Greek yogurt½ cup (about 4 large) egg whites or fat-free liquid egg substitute¼ cup all-purpose flour3 Tbsp. natural no-calorie sweetener that’s twice as sweet as sugar (see HG FYI)2 tsp. vanilla extract1 ½ tsp. lemon juice½ tsp. baking powder¼ tsp. salt⅓ cup mini semi-sweet chocolate chips1.Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray. Wrap foil around the bottom to prevent any condensation from dripping.2.In a large bowl, stir cream cheese until smooth. Add ricotta cheese. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding all remaining ingredients except chocolate chips. Beat until smooth, another 1 – 2 minutes.3.Gently fold in chocolate chips. Pour into the cake pan. Bake until firm and light golden brown, about 50 minutes.Let cool completely, about 1 hour. Refrigerate until chilled, at least 3 hours.Prep time:15 minutesCook time:50 minutesCool time:1 hourChill time:3 hoursHG FYI:If using a no-calorie sweetener that measures cup-for-cup like sugar (rather than one that’s twice as sweet), double the amount called for in this recipe.Nutritional Information:⅛th of recipe (1 slice): 171 calories, 8g total fat (5.5g sat fat), 285mg sodium, 19g carbs, 1g fiber, 9.5g sugars, 10.5g protein ‘Til next time… Chew the right thing!
Looking fora summer dessertthat won’t leave you feeling weighed down?This cheesecakehas under 175 calories per slice, plus it packs serious protein thanks to Greek yogurt and egg whites! Finally, a cheesecake so light, you’ll want to eat it poolside…
Chocolate Chiptastic CheesecakeServes 8
½ cup reduced-fat cream cheese, room temperature2 cups light/low-fat ricotta cheese½ cup fat-free plain Greek yogurt½ cup (about 4 large) egg whites or fat-free liquid egg substitute¼ cup all-purpose flour3 Tbsp. natural no-calorie sweetener that’s twice as sweet as sugar (see HG FYI)2 tsp. vanilla extract1 ½ tsp. lemon juice½ tsp. baking powder¼ tsp. salt⅓ cup mini semi-sweet chocolate chips
1.Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray. Wrap foil around the bottom to prevent any condensation from dripping.2.In a large bowl, stir cream cheese until smooth. Add ricotta cheese. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding all remaining ingredients except chocolate chips. Beat until smooth, another 1 – 2 minutes.3.Gently fold in chocolate chips. Pour into the cake pan. Bake until firm and light golden brown, about 50 minutes.
Let cool completely, about 1 hour. Refrigerate until chilled, at least 3 hours.
Prep time:15 minutesCook time:50 minutesCool time:1 hourChill time:3 hours
HG FYI:If using a no-calorie sweetener that measures cup-for-cup like sugar (rather than one that’s twice as sweet), double the amount called for in this recipe.
Nutritional Information:⅛th of recipe (1 slice): 171 calories, 8g total fat (5.5g sat fat), 285mg sodium, 19g carbs, 1g fiber, 9.5g sugars, 10.5g protein ‘Til next time… Chew the right thing!
source: people.com
