If you’re craving sweets but you don’t want to ruin your diet, then here is a great recipe from “Cooking Light.” The readers gave this dessert 4 out of 5 stars!
“Before | After
Calories per serving
531 | 291
44.5g | 9.8g
Percent of total calories
75% | 30%
New York Cheesecake
2/3 cup all-purpose flour
3 tablespoons sugar
2 tablespoons chilled butter, cut into small pieces
1 tablespoon ice water
4 cups fat-free cottage cheese
2 cups sugar
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/4 cup all-purpose flour
1/2 cup fat-free sour cream
1 tablespoon grated lemon rind
1 tablespoon vanilla extract
1/4 teaspoon salt
5 large eggs
Preheat oven to 400°.To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.
Reduce oven temperature to 325°.
To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.
Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.
Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.
16 servings (serving size: 1 wedge)
CALORIES 291(30% from fat); FAT 9.8g (sat 5.7g,mono 3g,poly 0.5g); PROTEIN 12.9g; CHOLESTEROL 98mg; CALCIUM 93mg; SODIUM 410mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 37.7g”
Although this recipe seems some what time consuming, it’s great for weekends when you have more time on your hands. If all else fails you can go to whole foods for a $40.00 low fat version (if you want to pay good money 😉