2 cups fat-free ricotta cheese
1 1/2 cups baked yams, skins removed
8 packs equal
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup whey protien powder
1 low-fat graham cracker pie crusst
Light whipped topping (optional)
Mix first seven ingredients together until smooth. Pour into pie crust and bake at 400 degrees F for 40- 50 minutes. Let cool, than add dollop of light whipped topping to each slice if desired. Makes six servings.
Per serving: 280 calories, 23 g protein, 37 g carbohydrate, 5 g fat, 2 g fiber.
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4 Servings
Preheat oven to 350 degrees. Mix 1/2 cup of egg substitute (I use egg beaters), 1 cup skim milk, 2 tbsp. brown sugar, and 1/2 tsp. vanilla. Spray a muffin tin with non-stick cooking spray. Soak one piece of sourdough bread in milk. Then use a glass or cookie cutter to cut round pieces of bread. Place bread in bottom of muffin tin (four or eight-depending on the size of the muffin tin). Pour egg mixture over bread. Sprinkle with cinnamon. Bake for 25 minutes. Remove from oven and chill for at least one hour. Then savor this delicious dessert.
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Nutritional Info
- Fat: 6.2g
- Carbohydrates: 21.8g
- Calories: 209.6
- Protein: 14.7g
Ingredients
- Keebler Ready Crust Reduced Fat Graham Cracker Crumb Crust (1/8 crust per serving)
- 12 oz. Fat Free, Cream Cheese
- 1 cup, Lactaid cottage cheese
- 1 tbsp. Vanilla Extract
- 1 cup, liquid Egg substitute, (Egg Beaters)
- 9 tsp.*Splenda,
- 1 cup, sliced fresh Strawberries
- ½ cup reduced fat Sour Cream
- *Sucralose (like Splenda), 2 tsp.
Directions
- Preheat oven to 350 degrees.
- Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda, blend for about 15 seconds more.
- Add the softened cream cheese and blend for 30 seconds, scraping down the sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds.
- Pour cheese filling into Ready crust and bake until set, about 35 minutes.
- Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
- Prior to serving, in a small serving bowl, combine sour cream and sugar substitute.
- Slice cheesecake into 8 portions top with sliced strawberries and sour cream.
- Serve and enjoy!
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