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
Beat the cream cheese on medium speed until smooth.
Add in the sugar, egg whites, and vanilla, beating until smooth.
Beat in the yogurt and flour on low until smooth.
Pour the batter in the prepared crust and bake at 300 for 1 hour.
Turn off the oven and cool the cheesecake in the oven for 30 minutes, keeping the door closed. Remove from the oven and cool at room temperature for 15 minutes.
Refrigerate for at least 3 hours, then drizzle the caramel topping over the top of the cheesecake.
Adapted from Betty Crocker
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