Banana Cream Cheesecake cake

A zero point, guilt-free cheesecake

10 minutes
30 minutes
40 minutes

3 eggs or 3/4 cup liquid egg substitute
3 cups plain fat free Greek yogurt ( I recommend Fage or Chobani)
1 (1 oz.) small box Jell-o instant sugar free/fat free banana cream or vanilla flavor
pudding mix
1/2 Tbsp vanilla extract
1 large banana, mashed
3 Tbsp zero point white granulated sugar substitute ( I prefer Lakanto) I
recommend a granulated sugar substitute, if the sugar substitute is not granulated
it tends to give a gritty texture to the cheesecake.

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, vanilla extract, mashed banana, sugar substitute and mix
well with a wire whisk. Add yogurt and dry pudding, mix well.
3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
I used a 9 inch springform pan.
4. Bake 350 for 30 minutes.
5. Let it cool for about 15-20 minutes before covering it with plastic wrap and let it
chill overnight in the refrigerator.

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