Low-calorie cheesecake

photo credit: food network

Ok people….Labor Day is over, which means summer is coming to an end. And soon, the gluttonous holiday season will be upon us. So, it’s time to crack down NOW, and stick with your weight loss plan!! And this delicious Low Calorie Cheesecake Brownie Recipe will be just what you need to help you stay on track, but still feel like you are indulging. By making a few simple substitutions in a traditional cheesecake brownie recipe, I was able to create a DELICIOUS moist and sweet cheesecake brownie that has a lot less fat and calories than before. If you’ve got a sweet tooth, and need a little something to take the edge off, try these low calorie cheesecake brownie bars! You can enjoy a fabulous, guilt-free dessert for just 2 Points +!

Low Calorie Cheesecake Brownies

For just 2 Points +, indulge in a decadent treat with this low fat Cheesecake Brownie Bars Recipe. The perfect low calorie snack or dessert for any Weight Watcher, this easy recipe is the perfect solution for your sweet tooth.

Ingredients

  • Brownie:
  • 2/3 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup liquid egg substitute
  • 2 large egg whites
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup plain, unsweetened applesauce
  • 1/4 cup strong coffee
  • 2 tsp vanilla extract
  • Cream Cheese Topping:
  • 4 oz reduced-fat cream cheese
  • 1/4 cup sugar
  • 1/4 cup liquid egg substitute
  • 1 tbsp all-purpose flour
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350° F.
  2. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
  3. To make cream cheese topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
  4. To prepare brownie: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add applesauce, coffee and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
  5. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
  6. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Cut into 24 bars.

Preparation time: 20 minute(s)

Cooking time: 2 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 24

Culinary tradition: USA (Traditional)

Entire recipe makes 24 servings
Serving size is 1 brownie
Each serving = 2 Points +

PER SERVING: 76 calories; 2 g fat; 15 g carbohydrates; 3 g protein; 1 g fiber

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Weight Watchers Crock Pot Recipe #235 – Low Calorie Slow Cooker Pumpkin Cheesecake

Low Calorie Slow Cooker Pumpkin Cheesecake

It is possible to have your cheesecake and your skinny jeans too. This creamy and delicious low calorie slow cooker pumpkin cheesecake with less than 200 calories per serving proves it.

Pumpkin cheesecake is one of my favorite fall indulgences. But the slices served up at most restaurants often have 800 or more calories.

So, I set out to make a pumpkin cheesecake that would be sweet and satisfying but a lot lower in fat and calories.

And because I’ve had several requests for slow cooker pumpkin cheesecake, I wanted to make it in the crock pot.

You can also easily prepare your own healthy pressure cooker pumpkin puree at home too.

Watch How To Make Low Calorie/Low Fat Pumpkin Cheesecake

This low calorie slow cooker pumpkin cheesecake turned out even better than I had hoped. It’s so good I’m planning to make it again for Thanksgiving.

Skinny on Low Calorie Slow Cooker Pumpkin Cheesecake

The slow cooker functions as a water bath, bain-marie, providing a constant humidity to set the cheesecake to creamy perfection. After it’s done you turn off the slow cooker, remove the lid and let it cool for 2 more hours before removing it, wrapping it up and refrigerating it overnight.

The result? A creamy, perfectly set, crack-free cheesecake everyone will love.

According to my calculations each slice has 197 calories, *5 Weight Watchers PointsPlus, *8 SmartPoints.

Enjoy!

Print Recipe

This easy Creamy and Delicious Low Calorie Slow Cooker Pumpkin Cheesecake is a winner.

Course: Dessert

Servings: 8

Calories: 197 kcal

Author: Martha | Simple Nourished Living

  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 3/4 cup lightly packed light brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup canned pumpkin
  • 2 eggs
  • 1/3 cup graham cracker crumbs
  1. Ideal slow cooker size: 6- or 7-Quart Oval Slow Cooker.

  2. Special equipment: 6 to 8-inch round baking pan or casserole dish (If you use a pan with removable sides and bottom, line the outside with heavy duty foil to prevent water from leaching into the cheesecake and ruining it.)

  3. You are turning your crockpot into a bain marie, or water bath. Make a trivet for the bottom of your slow cooker from aluminum foil. Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom. (Alternatively, I use the metal rings from mason jars)

  4. Make the filling: Beat the cream cheese, brown sugar, vanilla and pumpkin pie spice with mixer until smooth and creamy. Beat in the canned pumpkin until it’s well incorporated. Gently beat in eggs, 1 at a time, just until blended.

  5. Spray the baking pan with non-stick spray and sprinkle the bottom with the graham crumbs. Pour and scrape the pumpkin mixture into the pan and spread it out evenly.

  6. Gently place the cheesecake on the foil ring in the slow cooker. Layer 2 to 3 long lengths of paper towels towels across the top of the crock pot and set the lid in place.  (This prevents condensation from the lid from dripping back into your cheesecake.)

  7. Cook on HIGH for 2 to 2-1/2 hours hours, or until puffed and set but still a bit jiggly in the center.

  8. Remove the cover, and paper towels. Turn off the slow cooker, and allow the cheesecake to cool for 2 hours. Remove from the slow cooker, cover with plastic wrap and refrigerate for at least 3 hours before slicing into wedges to serve.

Weight Watchers PointsPlus: *5

Weight Watchers SmartPoints: *8

Nutrition Facts

Low Calorie Slow Cooker Pumpkin Cheesecake

Amount Per Serving (1 /8th recipe)

Calories 197 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Total Carbohydrates 22g 7%

Dietary Fiber 1g 4%

Protein 9g 18%

* Percent Daily Values are based on a 2000 calorie diet.

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

More Easy Crock Pot Recipes for Weight Watchers

33+ Low Calorie Easy Crock Pot Recipes

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or Craftsy links, I receive a small commission that helps support this site. Thanks for your purchase!

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Cheesecake is one of the husband’s absolute favorite desserts.

And let’s be honest, who doesn’t love cheesecake? I could eat the buttery, crumbly, graham cracker crust by itself it’s so good. And the luscious, rich, creamy filling is just so… dreamy.

I’m totally craving cheesecake this holiday season. And it’s likely to appear on the dinner table at one of the many Christmas/holiday dinners we’re going to in the next week or so. But a slice of the usual variety can run as high as 710 calories and 29 grams of fat! Once in a while, as an indulgence, that’s fine.

But I also wanted to create a lightened up version without losing any of the flavor of the original recipe — because why should cheesecake be only a “once in a while indulgence”?

So this holiday season, my gift to you is this absolutely delicious, skinny, perfectly portioned, 107 calorie Cheesecake Recipe. You’ll never have to feel guilty about eating cheesecake ever again!

The Ingredients

My recipe was originally featured on WomensHealth.com

For the crust:

  • 1/2 cup finely crushed graham crackers (about 7 graham crackers)
  • 2 Tbsp butter, melted

For the filling:

  • 8 oz low-fat cream cheese
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 orange, zested
  • 1 egg

The Directions

Step 1: Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.

Step 2: Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).

Step 3: Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)

Step 4: Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).

Step 5: Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).

Step 6: Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.

Step 7: Garnish with crushed graham crackers (about 1/4 tsp to 1/2  tsp per mini cheesecake).

These little bites of heaven are so amazing, you won’t believe they’re a 100 calorie dessert. And since these are made in full size cupcake tins (vs. mini cupcake tins), each cheesecake is actually pretty satisfying and a substantial treat.

Happy holidays everyone!

Healthy, Low-Calorie Cheesecake Bites

Nutritional Info Per Serving (1 mini cheesecake): 106.9 Calories; 6.6g Fat (3.8g Saturated); 8.6g Carbs; 5.3g Sugar; 88.4mg Sodium; 0.1g Fiber; 3.5g Protein

Ingredients

  • 1/2 cup finely crushed graham crackers (about 7 graham crackers)
  • 2 Tbsp butter, melted
  • 8 oz low-fat cream cheese
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 orange, zested
  • 1 egg

Instructions

  1. Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
  2. Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
  3. Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)
  4. Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
  5. Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
  6. Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
  7. Garnish with crushed graham crackers (about 1/4 tsp to 1/2 tsp per mini cheesecake).

4.14

Recipe by: The Picky Eater, pickyeaterblog.com

www.pickyeaterblog.com

Cheesecakes of cottage cheese – a favorite and familiar to us all from childhood dish having a gentle and unforgettable taste.The recipe of cooking every housewife knows, and abandon them will not even adult.But what about those who are at the stage of weight loss, or watching their body weight?And to answer this question, we must first know what are the calorie cheesecakes?

content of the article:

  1. What determines calorie cheesecakes?
  2. How many calories in cheese cakes?
  3. How to cook low-calorie cheesecakes cottage cheese?

What determines calorie cheesecakes?

Cottage cheese – the main ingredient of this dish.He has quite a rich composition, but fresh.When heating (frying or baking) part of its beneficial properties volatilized and harmful added.Since the original calorie cheesecakes cottage cheese depends on what kind of fat was used basic product.However, part of the frying oil is absorbed into the dish and, of course, that it greatly increases the caloric value.

without flour and eggs

to cook cheesecakes impossible.And this is the “plus” a few dozen calories.Therefore, if you are interested in how many calories in cheese cakes, you will need to know the calorie content of all used in their cooking products, including oil.

Although calorie cheesecakes cottage cheese is high, this dish because of its high calcium content is very useful.And if the question of your figure is in the first place, instead of the usual pan and oil, you can use parchment paper and oven.

Cooked in the oven cheesecakes, calories are much lower than those which were made with the use of oil.And if we, instead of a conventional low-fat cottage cheese to take, the total caloric content of food is even smaller (about 200 kcal).

A calorie cheesecakes from cottage cheese, which just rolls calorie, very high and is about 320 kcal.

So if you follow the weight and shape, the use of butter and cottage cheese is unacceptable!Using a 5% curd reduces the calories to 270 calories.Therefore it is better to use it than home.

How many calories in cheese cakes curd?This question remains open for many more.So, if you cook this dish in a pan with oil and a 5% curd, their caloric value is equal to 300. If the oven – about 170 kcal.

As you can see, you can cook low-calorie cheesecakes, most important, is to avoid when preparing high-calorie foods.

If we talk about the value of this dish, then it contains about 18 grams of carbohydrates, 3.5 grams of fat and 18 grams of organic acids.And though cheesecakes calorie per 100 grams have 170 – 220 kcal.This allows you to eat this delicacy in food and those who are constantly watching their weight.

How many calories in cheese cakes?

Cheesecakes though are high-calorie dish, but it’s very useful.And how many calories cheese cheesecake, you already know about.However, you do not even suspect that their own can reduce calorie cheesecake cheesecakes, using just a few rules:

  • use cottage cheese with low percentage of fat (and it is better to use a low-fat product);
  • if you cook in a frying pan cheese cakes, calories can be reduced by using olive oil for frying (it does not form carcinogens);
  • if you prefer to cook this dish in the oven, do not do it at high temperatures, or will the reaction of fat.Cheesecakes in oven low-calorie prepared at 180 degrees.

These rules will help you to enjoy this dish without harming their figure.But with the proviso that at one time will be consumed to two cheesecakes prepared using low-calorie foods and in oven without the use of vegetable oils.

How to cook low-calorie cheesecakes cottage cheese?

Cheesecakes low calorie recipes which can be easily found on the Internet, especially useful for those who have a deficiency of calcium in the body.After all, they are made from valuable product – cheese, which contains this element very much.

Low-calorie cheesecakes cottage cheese prepared with the following products:

  • cottage cheese (low-fat or 5%) – 0.4 – 0.5 kg;
  • wheat flour – ½ cup or 120 grams;
  • raw egg white – 2 pieces;
  • sugar – 2 tbsp .;
  • pinch of salt.

first need to pound cheese with the sugar in a bowl until smooth, and then add the remaining ingredients, except the flour and all mix well again.Weight should get a smooth, lump-free.You can use the mixer.

Next, gradually add the flour, then knead the dough on pastry.Only it should be soft and not stick to hands.This is required, otherwise the cheesecakes “raspolzutsya” and will not hold the shape.

stickiness and softness you need to adjust the flour.If the dough sticks, do not be afraid to add a little more of this ingredient, but do not overdo it, otherwise you will “score the” dough and instead get the cheesecakes “stones”.

After you prepare the dough, you can proceed to the formation of cheesecakes.For this test should be rolled into a sausage, with a diameter of 5 cm, and then with a sharp knife to cut it into proportional to the pieces.Make them small, or cheesecakes fry only on top and in the middle are raw.

Prepare a baking sheet.Cover the his parchment paper and grease it with a thin layer of olive oil (not stuck).Place cheese slices evenly on a baking sheet, leaving a small gap between them.And baked at a temperature of 170 – 180 degrees for 20 – 30 minutes.Ready meals, check with a toothpick.

If you cook in a frying pan, cheese cakes will have more calories.So do not use a lot of oil.Before you put the cheese cakes in the pan, each piece should roll in flour.

Remember, if you watch the figure and can not afford to weight gain, even a little, you should not lean on this dish.Despite the fact that it is very useful, it can not be called dietary.

ladymis.com

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