I changed my crust this time. I like thin crust (lightly crumbled on the bottom of the pan), but if you like thicker crust, you might want to double this.
Crust
- 4 Reduced fat oreo cookies
- 1/2 cups corn flakes
- 1 tbsp imitation butter (Promise heart smart spread)
- 2 tubs fat free cream cheese (16oz total)
- 1 tub whipped chocolate frosting (90 cals/2tbsp kind)
- 6 oz fat free plain yogurt (or you can use berry flavor to make it a chocolate-berry cheesecake)
- 3 egg beaters (3/4 cup)
- Optional: fresh cut berries (to match your yogurt flavor), whipped cream/cool whip.
- Heat oven to 325°F.
- Process oreos, cereal & butter imitation in a food processory. Press mixture in bottom of a spring form pan (i used my smallest)
- In a large bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan over crust.
- Bake 1 hour 15 minutes or until center is set. Refrigerate 4-6 hours (or overnight for best results) until solidified. Top with toppings if you like. Remove springform sides before serving. Store covered in refrigerator.
Calories 263
Fat 9g
Sat Fat 3g
Cholesterol 9mg
Sodium 580mg
Potassium 181mg
Carbs 37g
Sugars 25g
Protein 10g
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