Sometimes a girl just needs a treat, but if you’ve been hiding out from dropping temperatures lately and are having a hard time transitioning your healthy summer lifestyle to a fit fall, choosing more sensible sweet options can help to keep you on track! Nothing quite satisfies my indulgent cravings like cheesecake, so I thought I would share my favorite low fat cheesecake recipe with you!
Heads up, it’s best to prepare this the night before if you’re planning on taking it to an event just because it takes a couple of hours for it to firm up in the fridge!
What You’ll Need
- low fat graham crackers (1 cup crushed)
- 3/4 cup of Splenda
- 3 tbsp butter
- 1 tbsp unflavored gelatin
- 1 cup skim milk
- 2 pkg fat free cream cheese
- 1 tsp vanilla
- 1 tsp grated lemon zest
Making The Crust
Melt the butter and mix it with graham cracker crumbs and 1/4 cup of the Splenda. Press into a 9″ pie plate and bake for 5 minutes at 350°F, then let it cool.
Making The Cake
Sprinkle the gelatin over the skim milk in a small saucepan. Let it sit for 1 minute and then stir on low heat for 3 minutes until the gelatine is dissolved. Let it cool while you start the next step.
Blend the cream cheese and 1/2 cup of Splenda in a large bowl on medium speed until it’s smooth. Then add the vanilla and lemon zest. Next, gradually add the cooled gelatine mixture on low speed until everything is well blended. Pour it evenly into your prepared and cooled crust and then refrigerate for 2 hours or until it’s firm.
You can then add fresh strawberries, oreo crumbs, caramel, whatever you’d like as long as you remember that you’re also adding more fat/calories! In a reasonable sized piece before toppings, this cheesecake has about 6g of fat and 240 calories and it’s delicious and fairly simple to prepare! Enjoy!
What Do You Think?
Try it out and let us know how it goes! Do you have any awesome low fat treat ideas?