Monthly Archives: August 2012

No-Guilt Cheesecake

Standard

I’ve been on the road for most of the past 6 months, ok, 5 years, for my job. While I occasionally get to stay in 5 star resorts, most of my time away is spent in not-so-hot spots at an Embassy Suites or such.

The last number of months have seen me in Utica, NY, a small, seen-better-days upstate New York city.

It has nothing to recommend it.

Except the food.

The descendents of the Italian immigrants who populated Utica in the early days have not forgotten the foods of their ancestors and great Italian food is ubiquitous, delicious and comes in very large portions, which I have been putting away with gusto, which resulted in, er, a few extra pounds, which made my clothes uncomfortable, which spurred me to change my behavior.

I tell you all that to tell you this:

In the course of switching to a healthier, lower calorie diet, I discovered Greek Yogurt. High protein, no fat, not so bad on carbs super food. Make it sweet or savory; it goes every where yogurt, sour cream, creme fraiche and even heavy cream can go. So after a few weeks of yogurt dressings and dips and frozen-with-fruit treats, it dawned on me that it was likely possible to concoct a cheesecake with my new bff.

So I scoured the food blogs, came up with a few potential recipe candidates (here is my favorite: http://eat-your-heart-out.net/2012/04/04/lemony-greek-yogurt-cheesecake/ and, because I can never leave anything alone, did a little tweaking.

I was really intent on making this as guilt/calorie-free as possible, and while I don’t know an exact calorie count, I can tell you that it is 3 Weight Watchers points a serving. Which is somewhere between 120 and 180 calories. Anybody can do that, right?

Best part is that you would never, ever, ever know that it’s not the real deal. Don’t take my word for it; try it. Let me know what you think.

Crust:
4 Stella Doro breakfast treats crushed to crumbs (graham crackers are fine, but bump up the calories) Breakfast Treats are much like biscotti, dry, crumbly, not too sweet. Use whatever cookie crumbs you like.
2 T Olivio spread (or I can’t believe it’s not butter light) melted.
1t lemon zest
Mix together and press into lightly greased 7″ springform pan. I used parchment on the bottom

Filling:
1 1/2 C fat free Greek yogurt
4 oz softened light cream cheese
2 eggs
2/3 C Splenda
1t vanilla
1T corn starch

Mix well, pour into pan, bake at 350 degrees for 35 minutes. Middle will be wiggly, but edges should be coming away from sides of the pan.
Refrigerate 2 hours or more before removing from pan

I wish I had a picture, but we ate it too quickly.