LOWFAT CHEESECAKE RECIPE RECIPES

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BEST STRAWBERRY CHEESECAKE FLAPJACKS RECIPE - HOW TO MAKE ...



Best Strawberry Cheesecake Flapjacks Recipe - How to Make ... image

Give Mom a stack of pancakes that, thanks to a strawberry sauce and cream cheese batter, tastes more like dessert than breakfast.

Provided by The Good Housekeeping Test Kitchen

Categories     Mother's Day    breakfast

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

3/4 c. low-sugar strawberry preserves
8 oz. strawberries, hulled and halved
2 c. all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
2 1/2 c. lowfat buttermilk
2 large eggs
1 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. finely grated lemon zest
6 oz. cream cheese, softened
3 tbsp. butter Confectioners’ sugar for garnish

Steps:

  • In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK). In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

LOW-FAT CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Low-Fat Cheesecake Recipe | Food Network Kitchen | Food ... image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories     dessert

Total Time 10 minutes

Cook Time 30 minutes

Yield 14 servings

Number Of Ingredients 12

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Steps:

  • Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray. 
  • Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  • Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
  • Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  • Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Nutrition Facts : Calories 229, FatContent 11 grams, SaturatedFatContent 7 grams, CholesterolContent 61 milligrams, SodiumContent 319 milligrams, CarbohydrateContent 24 grams, ProteinContent 11 grams

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