mini cheesecakes - healthified

wrevhn
wrevhn Posts: 864 Member
in Recipes
Just made these today. I had fat free cream cheese and did not know what to do. Now, I must apologize, I'm mostly a "look n cook", a wing it chef, So I do not know the amounts for the crust. :embarassed:

http://suggacooky.blogspot.com/2012/10/mini-cheesecakes-healthified.html


8079887738_a3dcee81de.jpg
IMG951044 by wrevhn, on Flickr


Mini cheesecakes - Healthified

low fat and sugar.


1 pkg fat free cream cheese room temp
1 contanor fat free cottage cheese
1/2 cup greek yogurt or sour cream
1 cup (or to taste) brown sugar xyltitol
vanilla, lemon and salt to taste
2 eggs room temp
2 tbsp bean flour
(1 tsp vanilla, 1 tsp lemon, pinch salt for me)

crust is oat bran, (ground up in chopper) oat shredded square cereal, flax, brown sugar xylitol, spices (cinnamon, apple pie spice), and butter (melted) or oil.

preheat oven to 350 line muffin tin, spray cups

mix crust ingredients together, spoon in about 1/4 - 1/3 cup and squish down flat in each cup.

mix wet ingredients in top list, minus eggs, in chopper, add sugar salt flavorings, add flour, add eggs.

the chopper adds less air than stand mixers do.

after well blended, gently add to each cup, get close to top without going over, not much rising here.

Bake twenty minutes. Cool in or on top of oven for thirty mins. Place in fridge for an hour or more, then gently remove cups and serve.





i just made these, first batch got a tad overcooked (i did 30 mins) so beware not to overcook!
If you do, spoon warm berries on top. Fresh berries + a bit of sugar free preserves/jam warmed on stovetop, a quicky topping.




Feel free to change anything you want. Won't upset me one bit! :flowerforyou:



8078046986_4dfbcae7af.jpg
000000000000000minicakes0000000000000 by wrevhn, on Flickr


my hubby rated them an "8 or 9" compared to store bought fat filled cheesecakes. Not to bad!


hope the pics post right.

Replies

  • wrevhn
    wrevhn Posts: 864 Member
    yay they did !

    I wish I had a better shot, maybe I'll play more with my food for one later. :smile:
  • wrevhn
    wrevhn Posts: 864 Member
    8080153223_afe513835a.jpg
    DSC02299 by wrevhn, on Flickr


    8080153713_3b6dd120e6.jpg
    DSC02304 by wrevhn, on Flickr
  • Absonthebrain
    Absonthebrain Posts: 587 Member
    Woah that look so good!!! :tongue:

    I wanna make this for me and my kiddos. They can help me too! Thanks for sharing! :flowerforyou:
  • wrevhn
    wrevhn Posts: 864 Member
    thanks for the support dear your the best!
  • MissJenova
    MissJenova Posts: 258
    Cheesecake!! My weakness!

    Thanks for this. I'll be making these for sure. I think I'll experiment to find a way to make them even healthier...if that's possible ha :love:
  • wrevhn
    wrevhn Posts: 864 Member
    Cheesecake!! My weakness!

    Thanks for this. I'll be making these for sure. I think I'll experiment to find a way to make them even healthier...if that's possible ha :love:

    oh i'm sure it is dear! i say go for it! let us know if it works out! :happy:
  • blessed0910
    blessed0910 Posts: 32
    bump!
  • LifeChanged2000
    LifeChanged2000 Posts: 176 Member
    bump
  • wrevhn
    wrevhn Posts: 864 Member
    * also, I'm told by my mother, that they should freeze well!
  • dlegros
    dlegros Posts: 162 Member
    Hi, they look great, but I have a couple of questions...

    What size containers for the cottage cheese and cream cheese? Even on the nutrition breakdown it's a bit confusing.

    Is there a substitute for the Xylitol? I've never heard of it or seen it in the UK, even with Google-Fu :wink:

    Can the bean flour be subbed with normal flour?

    Thanks in advance :flowerforyou:
  • wrevhn
    wrevhn Posts: 864 Member
    Hi, they look great, but I have a couple of questions...

    What size containers for the cottage cheese and cream cheese? Even on the nutrition breakdown it's a bit confusing.

    Is there a substitute for the Xylitol? I've never heard of it or seen it in the UK, even with Google-Fu :wink:

    Can the bean flour be subbed with normal flour?

    Thanks in advance :flowerforyou:


    xylitol is a sweetner sub, so sub splenda or something.

    sorry about that, i don't do this often, i'm a cook with my eyes and hands gal i rarely measure.

    8 oz cream cheese
    16 oz cottage cheese


    and yes, i just used bean cause i'm gluten intolerant. most recipes call for normal though. all purpose.

    the breakdown was on mfp recipe calculator, its a general idea, from things i added. if you change, then it will too. prob not by a lot though.

    and again i am sorry i have no good measurements for the crust. i had two small boxes of oat square cereal, flax (maybe a cup) and oat bran (prob about a half or 1 cup) a tbsp or more cinnamon and maybe 1/4 sweetener of choice. the oil/butter (whatever you choose) just add until a crumbley damp texture is achieved, not too wet.

    anything else, let me know!
  • psarah
    psarah Posts: 84
    Where did you ge the info that told you how many calories it was?
  • mammiehorn
    mammiehorn Posts: 119 Member
    bump
  • wrevhn
    wrevhn Posts: 864 Member
    Where did you ge the info that told you how many calories it was?


    here, myfitnesspal's new calc

    http://www.myfitnesspal.com/recipe/calculator

    took a "screenshot" (google chrome thing) of it and posted it.
  • shae68143
    shae68143 Posts: 422 Member
    BUMP
  • wrevhn
    wrevhn Posts: 864 Member
    I'll try to work on being more detailed and precise with my cooking. I know for outsiders its more annoying to deal with instinct cooks.
  • Debbe2
    Debbe2 Posts: 2,071 Member
    Looking like a good recipe to try! Thanks for sharing it!
  • Jessie1227
    Jessie1227 Posts: 71 Member
    bump!
  • ChristineS_51
    ChristineS_51 Posts: 872 Member
    They look so nice, thanks for sharing :flowerforyou:

    I'm not sure if I can get all ingredients here in Australia, so if anyone finds good alternatives, please post!
  • drecubed
    drecubed Posts: 4
    I will certainly have to try this!
  • ChristineS_51
    ChristineS_51 Posts: 872 Member
    I'll try to work on being more detailed and precise with my cooking. I know for outsiders its more annoying to deal with instinct cooks.

    :laugh: Years ago when my mum was teaching me to cook, we were making custard and she said "up to the first screw (on the saucepan) of milk ..... "

    he he what happened when I got married and my saucepans had no screws??
  • stephaniern21
    stephaniern21 Posts: 51
    Looooove Cheesecake- must make!!
    Thanks :-)
  • microwoman999
    microwoman999 Posts: 545 Member
    Bump!
  • wrevhn
    wrevhn Posts: 864 Member
    I'll try to work on being more detailed and precise with my cooking. I know for outsiders its more annoying to deal with instinct cooks.

    :laugh: Years ago when my mum was teaching me to cook, we were making custard and she said "up to the first screw (on the saucepan) of milk ..... "

    he he what happened when I got married and my saucepans had no screws??

    lol, thats funny. ya that might make it confusing.

    my mom had to remake and remeasure out all her classic recipes so she could make a "cookbook" for those who kept asking. she is where i get my eyeballing skills from, so i blame her. lol. jk. it can be a good thing when you dont have a recipe that quite fits what you want, but sharing is hard. remebering what "magic" things you did for the next time can be also. lol
  • dlegros
    dlegros Posts: 162 Member
    Hi, they look great, but I have a couple of questions...

    What size containers for the cottage cheese and cream cheese? Even on the nutrition breakdown it's a bit confusing.

    Is there a substitute for the Xylitol? I've never heard of it or seen it in the UK, even with Google-Fu :wink:

    Can the bean flour be subbed with normal flour?

    Thanks in advance :flowerforyou:


    xylitol is a sweetner sub, so sub splenda or something.

    sorry about that, i don't do this often, i'm a cook with my eyes and hands gal i rarely measure.

    8 oz cream cheese
    16 oz cottage cheese


    and yes, i just used bean cause i'm gluten intolerant. most recipes call for normal though. all purpose.

    the breakdown was on mfp recipe calculator, its a general idea, from things i added. if you change, then it will too. prob not by a lot though.

    and again i am sorry i have no good measurements for the crust. i had two small boxes of oat square cereal, flax (maybe a cup) and oat bran (prob about a half or 1 cup) a tbsp or more cinnamon and maybe 1/4 sweetener of choice. the oil/butter (whatever you choose) just add until a crumbley damp texture is achieved, not too wet.

    anything else, let me know!

    That's great,

    I know what you mean about cooking by feel, but I find that kicks in more once I'm familiar with the recipe :wink:

    Crust isn't an issue, I'm sure I can come up with something, in fact this is from another recipe (although it is a little calorie dense!)

    1/2 Cup walnuts (about 60g I worked out, but might need a bit more...)
    6-7 Medjool dates, pitted.

    Grind the nuts to a powder, then blitz with the dates in a food processor (you'll need a good one as this nearly blew my commercial-grade Bamix!)

    One crust mixture :-)

    Original recipe here - http://www.myfitnesspal.com/topics/show/584218-amazing-60-calorie-protein-cheesecake

    Thanks again :happy:
  • wrevhn
    wrevhn Posts: 864 Member
    Hi, they look great, but I have a couple of questions...

    What size containers for the cottage cheese and cream cheese? Even on the nutrition breakdown it's a bit confusing.

    Is there a substitute for the Xylitol? I've never heard of it or seen it in the UK, even with Google-Fu :wink:

    Can the bean flour be subbed with normal flour?

    Thanks in advance :flowerforyou:


    xylitol is a sweetner sub, so sub splenda or something.

    sorry about that, i don't do this often, i'm a cook with my eyes and hands gal i rarely measure.

    8 oz cream cheese
    16 oz cottage cheese


    and yes, i just used bean cause i'm gluten intolerant. most recipes call for normal though. all purpose.

    the breakdown was on mfp recipe calculator, its a general idea, from things i added. if you change, then it will too. prob not by a lot though.

    and again i am sorry i have no good measurements for the crust. i had two small boxes of oat square cereal, flax (maybe a cup) and oat bran (prob about a half or 1 cup) a tbsp or more cinnamon and maybe 1/4 sweetener of choice. the oil/butter (whatever you choose) just add until a crumbley damp texture is achieved, not too wet.

    anything else, let me know!

    That's great,

    I know what you mean about cooking by feel, but I find that kicks in more once I'm familiar with the recipe :wink:

    Crust isn't an issue, I'm sure I can come up with something, in fact this is from another recipe (although it is a little calorie dense!)

    1/2 Cup walnuts (about 60g I worked out, but might need a bit more...)
    6-7 Medjool dates, pitted.

    Grind the nuts to a powder, then blitz with the dates in a food processor (you'll need a good one as this nearly blew my commercial-grade Bamix!)

    One crust mixture :-)

    Original recipe here - http://www.myfitnesspal.com/topics/show/584218-amazing-60-calorie-protein-cheesecake

    Thanks again :happy:


    ohhh that actually sounds pretty tastey! thanks for the idea!

    walnuts are so rich in healthy fats and i think omegas. and i adore them, even if they are ..not low , lol, in calories.

    might try that next time!
  • dlegros
    dlegros Posts: 162 Member
    I know what you mean about cooking by feel, but I find that kicks in more once I'm familiar with the recipe :wink:

    Crust isn't an issue, I'm sure I can come up with something, in fact this is from another recipe (although it is a little calorie dense!)

    1/2 Cup walnuts (about 60g I worked out, but might need a bit more...)
    6-7 Medjool dates, pitted.

    Grind the nuts to a powder, then blitz with the dates in a food processor (you'll need a good one as this nearly blew my commercial-grade Bamix!)

    One crust mixture :-)

    Original recipe here - http://www.myfitnesspal.com/topics/show/584218-amazing-60-calorie-protein-cheesecake

    Thanks again :happy:


    ohhh that actually sounds pretty tastey! thanks for the idea!

    walnuts are so rich in healthy fats and i think omegas. and i adore them, even if they are ..not low , lol, in calories.

    might try that next time!

    You're welcome, thank you for the cheesecake recipe :smile:
  • sandyjeep00
    sandyjeep00 Posts: 2
    Thanks. Look delish!!!

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