I need cheesecake!

Mix part skim riccotta cheese with real vanilla extract and some cocoa powder and splenda or stevia. Just like chocolate cheesecake. Or google south beach diet ricotta recipes. They have tons of versions of that same recipe with different flavors. It is soo yummy!

I am craving cheesecake really big time! Does anyone have any "better for you" recipes?

Mmmm...cheesecake.... *drool*

EASY POWER CHEESECAKE

Do a google for (whey protein crisps) they are simply whey protein in crunchy little rise krispie type things..You can cook with them..Crush up 5 scoops/servings in to crumbs. Then mix with some light butter, olive oil, or any butter substitute that is made with healthy fats and not hydrogenated oils..Mix the whey protein crisp crumbs with melted butter and 2 tablespoons no cal splenda..Pack firmly in a 9" pie pan..put in the oven on 350 for 5-8 minutes. (keep an eye on it so it does not burn)

Then simply mix the package of cream cheese with 2 cups splenda and vanilla and fill in pie crust with it. Put in fridge for a couple hours to cool and set. Then enjoy!!

1 package of Kraft Philadelphia - Fat Free Cream Cheese
3 scoops whey crisps
1/2 cup plus 2 tbsp splenda no calorie sweetener
3 tbsp landOlakes light butter
1 tsp vanilla



servings-8

cals per whole pie-1165-49-33-168 /carbs/fat/protein/

1 slice cals 145-6-4-21 /carbs/fat/protein/

I made this for Thanksgiving this year and it was a HUGE hit. My family has already requested it for Christmas!!!

Pumpkin Cheesecake

8 servings

2 (8-ounce) packages cream cheese, softened (I use the 1/3 less fat)
3/4 cup sugar (can reduce this to 1/2 cup sugar)
1 egg
1 (15-ounce) can solid-pack pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg

Crust- you can either use graham crackers or your favorite crust. I like to use gingersnaps, just crunch in large Ziploc bag and add 2 T. melted butter. Mix well and press into 9" springform pan (could also use a 9 x 13" pan.)

1.Preheat the oven to 350°F.

2.In a large bowl, combine the cream cheese, sugar, and egg; beat on medium speed until smooth. Add the spices and continue beating until well blended. Spoon mixture over the crust.

3.Bake for 40 to 45 minutes, or until set. Let cool then cover and chill for at least 4 hours or overnight.

NOTE: Serve topped with a dollop of whipped cream and a sprinkle of cinnamon.

(I don't have the calorie count figured yet)

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I also made a sugar-free version for myself.

Pumpkin Cheesecake

8 servings

2 (8-ounce) packages cream cheese, softened (I use the 1/3 less fat)
10 packets Truvia (instead of the sugar)
1 egg
1 (15-ounce) can solid-pack pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg

(I didn't use a crust, just made it crust-less in a 8 x 8 Pyrex)

1.Preheat the oven to 350°F.

2.In a large bowl, combine the cream cheese, Truvia, and egg; beat on medium speed until smooth. Add the spices and continue beating until well blended. Spoon into dish.

3.Bake for 40 to 45 minutes, or until set. Let cool then cover and chill for at least 4 hours or overnight.


NOTE: Serve topped with a dollop of whipped cream and a sprinkle of cinnamon.

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