Eating right doesn’t mean giving up delicious desserts. You can use familiar, inexpensive ingredients in ways you might not expect to make low sugar, low fat versions of some of your favorite decadent treats – and our Creamy Lemon Chiffon Cheesecake is a prime example.
You don’t have to know much about cooking to understand that traditional cheesecake isn’t the healthiest food in the world. High fat cream cheese, eggs, sour cream sugar and flour are the main ingredients – rich to say the least. It’s also a dessert that takes hours to make, and it helps to be a fairly experienced baker. Wouldn’t it be great if you could whip up a good for you dessert which tastes like cheesecake easily? Good news – you can!
Our Lemon Chiffon Cheesecake couldn’t be easier to make. Just mix some simple ingredients you can find in any grocery store, refrigerate, and viola! You have yourself a dessert which tastes every bit as rich and decadent as a traditional cheesecake, yet it’s far healthier and and cinch for anyone to make. You don’t even have to make a time-consuming, butter and sugar-laden graham cracker crust. Simply arrange graham crackers in the bottom of a baking dish, and the recipe does the rest! And if you’re very intent on keeping the fat, sugar and calories as low as possible, you can omit the second layer of grahams from the recipe.
Low Fat, Low Sugar, Creamy Lemon Chiffon Cheesecake
1 package instant sugar-free lemon flavored pudding mix
1 cup soy milk or skim milk
the juice of one half lemon (save the other half for garnish)
1 cup artificial sweetener (sucralose, either store-brand or sold under the brand name Splenda, is usually sold in bags large enough to measure out cups)
1 8 oz. package fat free cream cheese, well softened (use Neufchatel cheese if you can’t find fat free cream cheese)
a few drops yellow food coloring (optional)
1 8 oz. container lite whipped topping
12 whole cinnamon flavored graham crackers
Combine the pudding mix, lemon juice, and the soy or skim…