Low Fat Cheesecake Recipe?

here is low fat regular cheesecake:

DELICIOUS NONFATTENING CHEESECAKE

1/2 c. sugar

Egg substitute equivalent to 6 eggs

2 lb. low-fat cottage cheese (1% or less)

6 tbsp. flour

1/2 tsp. baking powder

2 tbsp. grated lemon rind

1 tsp. vanilla extract

Combine sugar and egg substitute and beat on medium speed with electric mixer for 1 minute. Add cottage cheese and continue to beat until smooth and creamy. Sift flour and baking powder together. Add gradually to cheese mixture, blending thoroughly after each addition. Add grated lemon rind and vanilla; beat for 1 minute.

Pour into 10 inch springform pan. Bake at 350 degrees for 1 hour or until toothpick inserted into center of cake comes out clean. Let cool; remove rim of springform pan, place cheesecake on large plate and refrigerate until well chilled. Add your favorite fruit on top. Serves 12. Calories per serving 95. Fat 0.3 grams. Cholesterol 4 mil.

here is low fat lemon cheesecake:

LOW FAT LEMON CHEESECAKE

1 box crushed graham crackers

1 pkg. sugar free Jello lemon flavored gelatin

2/3 c. boiling water

1 c. 1% lowfat cottage cheese

1 (8 oz.) lite cream cheese

2 c. thawed lite Cool Whip

1 c. reduced calorie cherry pie filling

Spray 9 inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.

here is low fat chocolate cheesecake:

LOW FAT/LOW CALORIE CHOCOLATE-AMARETTO

CHEESECAKE

6 chocolate wafers, finely crushed

1 1/2 c. light process cream cheese

1 c. sugar

1 c. 1% low-fat cottage cheese

1/4 c. plus 2 tbsp. unsweetened cocoa

1/4 c. all-purpose flour

1/4 c. Amaretto

1 tsp. vanilla extract

1/4 tsp. salt

1 egg

2 tbsp. semi-sweet chocolate MINI morsels

Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7 or 8 inch springform pan. Set aside.

Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories each). Protein 6.8/Fat 7.9/Carbohydrates 26.1/Cholesterol 36.

Chocolate-Mint Cheesecake: Substitute 1/4 cup creme de menthe for Amaretto.

INGREDIENTS:

15 ginger or vanilla wafer cookies (such as Mi-Del brand)

Cooking spray

1 8-ounce pack fat free cream cheese, softened

1 8-ounce pack light cream cheese, softened

1 cup low-fat cottage cheese

1 egg

4 egg whites

Zest and juice of 1 lemon

1 cup sugar

2 cups seasonal berries

PREPARATION:

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.

Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.

Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.

Top with berries.

Serves 12

Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat 3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g, Protein 9.3g

Makes: 10 servings

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs

11/2 tablespoons melted butter or margarine

3 packages (8 oz. each) nonfat cream cheese

1 can (14 oz.) nonfat sweetened condensed milk

3 large egg whites

2 teaspoons vanilla

1/2 cup miniature chocolate chips

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 13/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 21/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Per serving: 283 cal., 17% (48 cal.) from fat; 14 g protein; 5.3 g fat (2.6 g sat.); 44 g carbo (0 g fiber); 461 mg sodium; 15 mg chol.

Almost Fat-Free Cheesecake Yummmmm! You would never guess that this rich delight is almost fat free! It is perfect for special occasions when you want to impress your guests. CRUST 1/2 cup graham cracker crumbs TOPPING 16 ounces fat free sour cream 3 tablespoons sugar 1 teaspoon vanilla FILLING 3 (8 ounce) packages fat free cream cheese, room temperature 1 cup sugar 1 teaspoon vanilla 6 egg whites 12 servings 1. Preheat oven to 350 degrees. 2. Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom. 3. In a large bowl beat together the cream cheese, sugar, vanilla and egg whites with an electric mixer on low speed, until blended. 4. Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set. 5. Remove from oven. 6. In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly. 7. Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets. 8. Chill before serving.

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Why don't you just encourage her to eat some fruit? Cheesecake, if it's going to edible at all, has to have quite a lot of fat in it. You can't eat whatever you want and expect it to be good for you. Eat something else that really is good for you, or else eat genuine cheesecake, enjoy it and live with the consequences, but don't mess about with disgusting cheesecake substitutes.

If you want great taste there is no such thing as low fat cheesecake.

Besides what's the point !

If you wish to eat gorgeous naughty things:

GO ALL THE WAY........XXX

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Take time once a 1 week to plan out and search for meals and snacks so you happen to be prepared whenever hunger strikes.

Take time once a week to plan out and search for meals and snacks so you will be prepared whenever hunger strikes.