How To make Low Fat Raspberry Cheesecake
Ingredients
Crust
:
1
cup
flour, all-purpose
1
cup
brown sugar, firmly packed
1
cup
butter, or margarine
1
cup
walnuts, finely chopped
Filling
:
8
oz
cream cheese, light, softened
1
teaspoon
vanilla
7
oz
marshmallow cream
8
oz
cool whip, lite, thawed
1
pt
raspberries, fresh
Glaze
:
1
cup
sugar
1
cup
cornstarch
2
cup
water
3
oz
raspberry gelatin, sugar-free
Directions:
Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings.
Nutrient data per serving:
259 calories; 3 g protein;
40 g carbohydrates; 10 g fat;
8 mg cholesterol; 136 mg sodium
How To make Low Fat Raspberry Cheesecake's Videos
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!
Keto Chocolate Raspberry Cheesecake Recipe - Delicious and Decadent
This weeks recipe is a delicious and decadent Keto Chocolate Raspberry Cheesecake. Guarantied to be a hit at any upcoming holiday event, and your friends and family wont know it's keto/low carb friendly.
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Low Fat Cheesecake Recipe - Eatlean
If you're a cheesecake lover, give this a go ????
Yogurt Cheesecake ???? if you have a sweet tooth, but want something a little healthier, you need to try this Healthy Cheesecake ????
Ingredients:
- 3 eggs
- 250g yogurt
- 1tbsp cornstarch
- 50ml agave syrup
- Frozen Berries
Bake at 180c for 40 min
Save this for your next dessert!
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Low Fat Raspberry Cheesecake - Fakeaway Recipe
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Raspberry Cheesecake | Thursdays with Annette | 7th May 2020
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).