LOW FAT CHEESECAKE
It’s the time of year for entertaining, but finding the right low fat desserts, without a compromise on taste can be a real challenge. We’ve created a low fat cheesecake recipe that not only tastes just as indulgent, but looks the part too! Low fat, low calorie, high protein…it’s a winner!
So what have we switched up
Eatlean Spreadable – A perfect alternative to cream, or a full fat cream cheese, our low fat, low calorie, high protein Eatlean Spreadable has all the indulgent taste, without the indulgent nutritionals.
Greek Yoghurt 0% Fat – Switching up the cream to a high protein, low fat Greek Yoghurt is a great way to keep the nutritionals within your macro goals.
Sweetener – A low sugar alternative, and a great way to keep the calorie and fat count lower!
Digestive Lights – Every little helps! We opted for the lighter version of digestives for the base for a reduction in fat content, and calories.
Take a small baking dish (with a removable base) and line with baking parchment
Take your digestive biscuits and add to a freezer bag, break down the biscuits into crumbs using a rolling pin
Melt the margarine and then add to the biscuits, stirring well to combine
Add the biscuit mixture to the tin and press down well into the base of the tin, keeping it as even as possible
Pop the base in the fridge and chill for an hour
Add a tub of Spreadable to a bowl, mix in two tbsp of sweetener and 500g of Greek Yoghurt
Add two tsp of Vanilla Flavour Drops and mix well
Spoon your mix onto the base, and spread out evenly then pop in the fridge and chill overnight
Carefully remove your cheesecake from the tray and top with your choice of toppings (we chose winter berries!)
|8 servings per container|
|Serving size||1 Slice|
|Amounts per serving|