A low point cheesecake made with Greek yogurt makes
for guilt-free sweet dessert.
PREP TIME
10 minutes
COOK TIME
30 minutes
ADDITIONAL TIME
12 hours
TOTAL TIME
12 hours 40 minutes
Ingredients
3 large eggs or 3/4 cup liquid egg substitute
3-5 cups nonfat plain Greek yogurt- use up to 5 cups of Greek yogurt for thicker
slices.
1 (1 oz.) small box instant sugar free/fat free cheesecake or vanilla pudding.
1 Tbsp. vanilla extract
3 Tbsp. white granulated sugar substitute
Instructions
1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
3. Then add yogurt & dry pudding, mix well.
4. Pour into a lightly greased with non stick cooking spray 9-inch pie dish or
springform pan.
5. Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
6. Let it cool for about 15-20 min before covering it with plastic wrap
7. Let it chill overnight in the refrigerator.
Makes 8 slices
One Point® per slice
Notes
1. I recommend mixing the cheesecake by hand rather than a mixer. That way the
yogurt stays nice and thick.
2. You can substitute regular instant pudding mix for the sugar free pudding mix. The
point value will vary depending on the flavor you use.
3. It can take up to 12 hours for the texture and flavor to completely set in. The longer
it chills the better it tastes.
4. Chill in the refrigerator overnight in the springform pan.
5. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a
week.
6. Freeze for up to a month in an airtight container
7. Toppings are extra points.
37 Calorie Brownie Crust:
Ingredients:
3/4 cup non fat Greek yogurt
1/4 cup skim milk or unsweetened almond milk
1/2 cup unsweetened cocoa powder
1/2 cup old fashioned oats
1/2 cup zero point white granulated sweetener ( I use Lakanto Monkfruit Sweetener)
1 egg
1/3 cup unsweetened applesauce
1 tsp baking powder
pinch of salt
Directions:
Preheat oven to 400 degrees.
Line a 8×8 inch baking dish with parchment paper and spray with non stick cooking
spray.
Combine all of the ingredients in a blender or food processor and mix for about 1
minute, until smooth.
Pour batter into prepared baking dish for about 15 minutes.
Let them cool completely before adding cheesecake batter.
Smartpoints for cheesecake only: GREEN: 1 SmartPoint per serving if using 3/4 cup
liquid egg substitute or 2 SmartPoints if using 3 whole eggs BLUE: Zero SmartPoints per
serving PURPLE: Zero SmartPoints per serving
Nutrition Information: YIELD: 8 SERVING SIZE: 1 Amount Per Serving: CALORIES: 107 TOTAL FAT: 2g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 74mg SODIUM: 144mg CARBOHYDRATES: 7g NET CARBOHYDRATES: 6g FIBER: 1g SUGAR: 1g PROTEIN: 8g