Guilt-Free Cheesecake Dessert!

OK, maybe it’s not guilt-free, and it’s certainly not a 5&1 friendly food item, but for those of you in maintenance, here’s a delicious low-guilt dessert for you!

It’s cheesecake, without so much “cheese” and the sweet graham-cracker crust, well, isn’t a sweet graham cracker crust!

I think the worst part of this dessert is the cranberry sauce topping.  Although my mom confessed to me after I served her a slice that she made it with Splenda instead of sugar, so maybe this is a better dessert than I originally thought!  (The nutrition guideline below assumes it’s the traditional cranberry sauce recipe.)

I was going to make this dessert crust-less, but decided instead to make a crust using Fiber-One cereal, Flax Seeds and I threw in a bit of some pumpkin-flax-granola from Costco.  Sadly, the crust didn’t quite stick together, but that was OK.

Use your own favorite crust recipe and you’ll be fine.  Next time maybe I’ll make it in ramekins without crust for individualized desserts.  And maybe top it with granola before baking for a little bit of crunch?

All I know is this recipe is a keeper. An amazing tasting dessert!  An amazing tasting guilt-free dessert!  

(Printable recipe click here)

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SKINNY CRANBERRY SWIRL CHEESECAKE:

The Crust:

1 cup Fiber One cereal
1 T flax seed
1/4 cup Pumpkin Flax Granola (from Costco)

Blend in a food processor until it’s a fine powder, mix with 2 T water (or sugar-free Torani syrup- I used the “gingerbread” flavor for mine) so it sticks together a bit, then p
ress into a 9″ pie plate and set aside.

The Cheesecake Filling:

8 oz low fat cream cheese
1/4 cup Splenda
1 teaspoon vanilla extract
3/4 cup nonfat plain Greek yogurt
2 eggs
1 tablespoon flour

Mix all ingredients together until smooth and pour into pie crust.  Set aside.

Topping:

(I used leftover cranberry sauce from Christmas!  But you can make your own fresh topping- just follow the directions on the package of cranberries (you only need about 3/4 cup of topping total).

Pour the topping loosely over the pie crust, leaving areas without topping so you can “swirl” them together.

 (Actually, ANY fruit topping would do!  Puree some raspberries or strawberries or ????)

Bake in the oven at 350-degrees for 25-minutes.

Let cool.

Refrigerate before serving for best results.

The nutrition facts:

nut

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