Two dessert recipes this week! I usually try to space similar recipes apart more, but an entree that I had planned to post about didn’t really turn out as good as I’d hoped, so two desserts in one week it is.
You know what though? This cheesecake is actually on the light side! Reduced fat cream cheese, egg whites, and light yogurt all help to make this indulgent-tasting cheesecake, not so detrimental to your waistline. It really doesn’t taste light though, which is the dream, right? I’m a firm believer in having dessert, and this recipe is one of my new favorites, but it comes with almost no guilt. Sounds like the perfect recipe to kick off this weekend, if you ask me!
Makes 1 cheesecake
1 pre-made graham cracker crust
2 (8oz) pkg reduced fat cream cheese
2/3 cup sugar
3 egg whites
2 tsp vanilla
2 cups (16oz) low-fat vanilla yogurt
2 tbsp flour
caramel topping, for garnish
Adapted from Betty Crocker