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Lightened Up Cheesecake

Today for dinner I made hamburger steak and gravy. By made, I mean completely ruined the gravy, that is-- the hamburger steak, squash and zucchini were normal thanks to some help from JT. I am no way a southern cook and gravy just happens to be my new nemesis. I mean, who eats that anyway? Moving on.

I'd be lying if I said I wasn't too tired to work out today. Read: lazy. I just couldn't so I headed home and like a true dietitian does, ate a piece of the cheesecake I made Monday. Cheesecake that JT and I have successfully finished over a three day course. In our defense, I made only half the original recipe. And look at it...


Who could say no to that? And look at those amazing blackberries from Cindy! I count it a success that I managed to not have cheesecake for breakfast.

I am also really tired of seeing so many strict diet posts all over the internet lately, so in the spirit of keeping things real, let's talk dessert.

Cheesecake used to be really intimidating to me. It is one of the only desserts JT likes so I attempted to make it for him multiple times in college. Attempts ended because I was under the impression one needed a fancy-shmancy springform pan in order to properly bake a cheesecake. One time, I gathered all the ingredients at Wal-Mart, grabbed the pan and was on the way to check out when I added up the total cost on my handy iPhone. Then, I left everything sitting there and walked out. Yes, I'm one of those annoying people (sorry WalMart stock team) but $40 on one dessert was just not happening. Thankfully, I was wrong. A simple graham cracker crust will do- just double check the ingredients list and make sure there are no "hydrogenated oils" or "partially hydrogenated oils" to make your dietitian happy. Of course, you could make the crust yourself too, but let's take it one step at a time.

Also, don't skip the cinnamon in the crust- even if you don't love cinnamon, its a crucial step.


Lightened Up Cheesecake
Ingredients:
Crust:
9 inch graham cracker pie crust (trans fat free, people)
1/2 tablespoon cinnamon

Filling:
2 (8 oz) packages Cream Cheese (Greek-2x the protein is my favorite)
3/4 cup white sugar
1/4 cup light sour cream
1 teaspoon vanilla extract
2 extra large eggs

Topping:
1/4 cup light sour cream
1 tablespoon sugar

Directions:
1. Preheat oven to 350 degrees and sprinkle the cinnamon on the graham cracker crust.
2. In an electric mixer, mix cream cheese, sugar, sour cream and vanilla until creamy.
3. Whisk eggs in a separate bowl and add to the cream mixture, continue to mix until just incorporated.
4. Pour filling into crust and at 350 degrees for 40 minutes or until top turns golden brown.
5. Let the cheesecake cool, cover it and refrigerate it for at least 2 hours. Serve chilled with berries and light whipped cream.

See, how easy is that!? Don't worry, as your dietitian, I lightened it up, added some protein, and made it simple to enjoy a delicious dessert. Just remember it's just that- a dessert. (the struggle is real.)

Share your favorite lighter dessert recipe below!

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