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Low Cholesterol Cheesecakes!

Owner
Christopher
Are you too fat conscious that you even feel like avoiding yummy cheesecakes? But they are tempting enough to break all your pledges of eating only low fat foods. Then you regret your guilty indulgence with high cholesterol ingredients of cheesecakes. Well, if this is the case then here is the solution.

The modern cheesecake is a light and easy dessert for all those who are on dieting. By adding in flavor and taking out fat, the modern cheesecake has a lot going for it.

Yogurt and fat-free cream cheese provide the creaminess and the eggs are replaced by gelatin.
Raisins and walnuts chopped together create a sweet, crunchy crust with no sugar added. The Sun-Maid Growers developed this novel idea.
The best part is that a serving of this cheesecake is low in cholesterol.

You don't need to spend a lot of time in the kitchen for preparing these low cholesterol cheesecakes. It involves a little baking. The most interesting part is that they can be made anytime of the year, warm weather or cool.   

Recipe for Light Citrus Cheesecake With Raisin Nut Crust

Crust:
1 cup Sun-Maid Golden Raisins
1 cup walnuts

Filling:
3/4 cup orange juice
1 envelope unflavored gelatin
3/4 cup sugar
2 (8-oz.) pkg. fat-free cream cheese, softened
1 (6-oz.) container lemon- or orange-flavored yogurt
1 teaspoon grated orange or lemon peel
1/2 cup Sun-Maid Golden Raisins
Finely shredded or zested lemon or orange peel for garnish

Directions:
Heat oven to 375'F. Spray 9-inch spring form pan with cooking spray.
Process 1 cup raisins and walnuts in a food processor until finely chopped, about 30 seconds. Press in bottom and 1/2 inch up sides of spring form pan. Bake 8 minutes or until nuts are toasted and crust is set. Cool completely.

Combine 1/4 cup of the orange juice and gelatin in 1-quart saucepan. Let stand 5 minutes or until soft. Heat gelatin mixture over low heat just until gelatin has dissolved. Stir in remaining orange juice and sugar. Heat just until mixture is warm and sugar is dissolved.

Beat cream cheese in large bowl with electric mixer on medium until light and fluffy. Gradually beat in warm orange juice mixture until well mixed. Beat in yogurt and 1 teaspoon orange peel. Stir in 1/2-cup raisins.

Pour mixture into crust. Refrigerate for at least 2 hours or until set. Garnish with citrus peel.

Your light citrus cheesecake is ready!

Nutritional Information:
Per serving (12 per 9-inch cheesecake):
Calories 234.
Protein 8.6g.
Fat 7.3g.
Carbohydrates 35g.
Dietary Fiber 2.1g.
Cholesterol 4 mg.
Sodium 222mg.

So, enjoy this cheesecake, high in flavor and low in cholesterol!

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