Low-Fat Lemon Ceesecakes

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Low-Fat Lemon Ceesecakes
Prep Time
15 mins
Cook Time
25 mins
Yield
12 servings
Recipe by: Simply Southern Mom

Try this great gluten free, low fat dessert!

Ingredients

  • 2 packages (8 ounces each) fat-free cream cheese, room temperature
  • 1 ½ cup sugar substitute (artificial sweetener) of your choice
  • 1 cup fat free plain yogurt
  • 2 teaspoons vanilla
  • 3 Eggland's Best Eggs (Large)
  • ½ cup fat free milk
  • Topping Ingredients:
  • ⅓ cup fat free yogurt
  • ⅓ cup sugar substitute
  • 1 tablespoon lemon juice

Nutrition

Serving Size
1 Serving
Calories
129
Fat
2g
  Saturated Fat
1g
Cholesterol
47mg
Sodium
304mg
Carbohydrates
18g
Dietary Fiber
trace
Protein
9g
Preparation

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with foil cupcake liners, or spray with non-stick spray and set aside.

Blend cream cheese, yogurt, eggs and vanilla together in a medium bowl with an electric mixer, or with a stand mixer, until batter is smooth.

Add the sugar substitute and the milk and continue to mix until blended.

Pour batter into prepared muffin tins, and bake for 20-25 minutes, or until center is set. Remove and cool completely.

While cheesecakes are baking, prepare topping.

Mix yogurt, lemon juice and artificial sweetener with a whisk until well blended.

When cheesecakes are cooled, add a tablespoon of topping on each individual cake. Chill in freezer for 30 minutes before serving. Store extra cheesecakes in the refrigerator. 

Filed Under: Dessert, Low Fat, Gluten Free

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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