Continental cheese cake , low fat, can u help with a recipe please?!
Continental cheese cake , low fat, can u help with a recipe please?
Answers:
LOW FAT CHEESECAKE WITH RASPBERRIES
4 eggs, or equivalent egg substitutes
2 c. low fat cottage cheese, squeezed dry
1/2 c. honey
1 tsp. lemon juice with grated zest
Whip in a blender adding eggs one at a time, pour into a cracker crust (substitute low sodium crackers and butter) and bake at 350 degrees for one hour, cool 20 minutes; bake another 15 minutes with topping.
TOPPING:
1 1/2 c. low fat yogurt
2 tbsp. honey
1 tsp. vanilla
Blend all the above topping ingredients. Chill cheesecake overnight and top with fresh raspberries.
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LOW-FAT CHEESECAKE
CRUST:
30 graham crackers (2 1/2" square)
1/4 c. butter
1 oz. almonds
Process crackers and almonds until finely ground. Stir in soft butter (or Butter Buds). Spray 8" springform pan with Pam. Bake crust 5 minutes at 400 degrees. Reduce oven to 325 degrees.
FILLING:
2 c. no-fat cottage cheese
1/4 c. butter Buds
2 eggs or 1 c. substitute
1/2 c. sugar
1/3 c. flour
1/4 c. no-fat mayo (or more for tartness)
1 tsp. grated lemon peel
Process. Pour into crust. Bake 30 minutes until knife comes out clean.
Source(s):
www.cooks.com
Very Creamy Cheesecake (Low-Fat)
Crust
2 cups crushed low-fat graham crackers (about 15 whole)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/4 cup canola oil
2 tablespoons frozen apple juice concentrate
Filling
2 cups nonfat cottage cheese
2 (8-ounce) packages Neufchatel cream cheese
1-1/2 cups sugar
4 large egg whites
6 tablespoons cornstarch
6 tablespoons cake flour
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon vanilla extract
2 cups nonfat sour cream
1 tablespoon finely minced lemon zest
Instructions
Make the crust:
In a mixing bowl, combine the graham crackers, sugar, cinnamon, nutmeg, ginger, canola oil and apple juice concentrate and toss with a fork until the mixture holds together. Press evenly into a 10-inch springform pan. Refrigerate.
Preheat the oven to 325 degrees F.
Make the filling:
In a food processor fitted with the metal blade, blend the cottage cheese until smooth. Add the cream cheese a little at a time and blend until smooth. Gradually add the sugar, mixing well, after each addition. Add the egg whites, one at a time, beating until mixed. Add the cornstarch, flour, lemon juice and vanilla and blend. Add the sour cream and lemon zest and blend until smooth. Wrap the bottom of the pan in foil to come halfway up the sides. Transfer to the prepared springform pan.
Place the pan in a larger pan. Add enough hot water to come halfway up the foil but not over its edges and bake for about one hour, or until firm around the edges.
Turn off the oven and let the cheesecake stand in the oven for 2 hours. Remove and let cool completely on a wire rack. Release the sides of the pan and chill the cheesecake until ready to serve.
Note: Some food processor bowls may not hold the entire mixture. If this is the case, pour half the batter into a bowl while you complete mixing the rest of the ingredients. combine all the batter in the bowl and stir vigorously with a spatula to blend. Transfer to the springform pan.
Yield: 24 servings
Nutritional Analysis: 249 calories, 38 grams carbohydrates, 10.6 milligrams cholesterol, 7.7 grams/27% fat, 280 milligrams sodium
I think you mean the classical Viennese cheeskake, might as well forget it, ingredients include full fat farmers cheese, egg yolks and butter.
but it is the best cheesekake in the world.
Low Fat Lemon Souffle Cheesecake
Ingredients
1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (4-serving size) Jello Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping
Preparation
SPRINKLE 1/2 of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with no stick cooking spray.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of bowl.
POUR into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge.
REFRIGERATE 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Special Extra: Garnish with fresh lemon slices and mint sprigs.