Greek Yogurt Cheesecake Cups
JVCB
Posts: 72 Member
Another recipe posted elsewhere inspired me to try my own version. This stuff is seriously good, zero fat, high protein... and makes you feel like you're eating something "bad". My recipe doesn't include any crust (I just sprinkled a tablespoon of Fiber One cereal on top of each serving for added crunch), but you can doll this up any way you see fit. It tastes like cheesecake, honest!
32 oz Plain Greek Yogurt 0% Fat Free (I used Fage from Costco)
8 oz package of Fat Free Cream Cheese (large cube in a box)
1 box Jello Instant Pudding, Sugar Free Fat Free, Cheesecake Flavor (the small box)
1 tsp vanilla
1 lemon, juice and zest
Additional sweetener, only if desired
Combine softened cream cheese and yogurt with hand mixer until smooth. Slowly add pudding mix until well mixed. Add lemon juice and zest. It will start to thicken up almost immediately; if it seems too thick, add 1/8 cup milk. Taste for sweetness; it was plenty sweet for me, but original recipe called for 1/4 cup of Splenda (OMG, don't add it without tasting first!).
Measure out 1/2 cup servings (I used those Glad disposable containers with lids in 1/2 cup size) and refrigerate. Top each serving with 1/4 cup fresh berries (I used strawberries). I also sprinkled on a tablespoon or so of Fiber One cereal for crunch right before eating. Makes about 10 1/2-cup servings.
Total damage, per 1/2-Cup serving: 100 calories, 14gr Carb, 0gr Fat, 0 Fiber, 11 gr Protein, 300mg Sodium (includes berries but not the crunchies).
P.S. I put my skinny husband's portion into the little tartlet-size ready-made graham cracker crusts, and he gobbled down two of them before I made him stop and save the rest....
32 oz Plain Greek Yogurt 0% Fat Free (I used Fage from Costco)
8 oz package of Fat Free Cream Cheese (large cube in a box)
1 box Jello Instant Pudding, Sugar Free Fat Free, Cheesecake Flavor (the small box)
1 tsp vanilla
1 lemon, juice and zest
Additional sweetener, only if desired
Combine softened cream cheese and yogurt with hand mixer until smooth. Slowly add pudding mix until well mixed. Add lemon juice and zest. It will start to thicken up almost immediately; if it seems too thick, add 1/8 cup milk. Taste for sweetness; it was plenty sweet for me, but original recipe called for 1/4 cup of Splenda (OMG, don't add it without tasting first!).
Measure out 1/2 cup servings (I used those Glad disposable containers with lids in 1/2 cup size) and refrigerate. Top each serving with 1/4 cup fresh berries (I used strawberries). I also sprinkled on a tablespoon or so of Fiber One cereal for crunch right before eating. Makes about 10 1/2-cup servings.
Total damage, per 1/2-Cup serving: 100 calories, 14gr Carb, 0gr Fat, 0 Fiber, 11 gr Protein, 300mg Sodium (includes berries but not the crunchies).
P.S. I put my skinny husband's portion into the little tartlet-size ready-made graham cracker crusts, and he gobbled down two of them before I made him stop and save the rest....
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Replies
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Sounds great!0
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These look so yummy!! How many servings does it make?0
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These look so yummy!! How many servings does it make?
It was about ten (10) 1/2-cup servings. It actually made 5 big crustless servings for me and 6 tart-sized cheesecakes for DH.0 -
Sounds yummy will give this a try, Thanks0
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Bump0
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Thanks for sharing. I look forward to trying this.0
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Trying these tonight.0
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Has anyone tried this recipe with fruit flavored yogurt? Just wondering.0
