Low Fat Recipe

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Low Fat Vanilla-Caramel Cheesecake

To keep the occasional cheesecake drip from leaking out of the bottom of the pan, put the pan on a cookie sheet before popping it in the oven. That way, any spills will be easy to clean up.

Ingredient For Low Fat Cheesecake

15 reduced-fat vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 ounces each) reduced-fat cream cheese, softened
2/3 cup sugar
1/2 cup fat-free cholesterol-free egg product or 3 egg whites
2 tsp vanilla
2 cups vanilla low-fat yogurt
2 tbsp all purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired.

Preparation Method For Low Fat Cheese Cake

1. Heat oven to 300^oF. Spray spring form pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs on bottom of pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg product and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.

3. Carefully spread batter over cookie crumbs in pan. Bake for 1 hour. Turn off oven; cool in oven for 30 minutes with door closed. Remove from oven; cool for 15 minutes. Cover and refrigerate for at least 3 hours.

4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

Nutritional Fact (per serving)

Total Fat : 7 g
Saturated Fat: 5g
Protein : 5g
Dietary Fiber: 0g
Carbohydrate: 23g
Cholesterol : 25mg
Sodium : 180mg
Calories : 175

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