STRAWBERRY CHEESECAKE SMOOTHIE

Strawberry Cheesecake Smoothie

Skip the restaurant and go straight for the dessert -- decadent cheesecake flavor in a smoothie to go.

Estimated Times
Preparation Time 5 mins

1/3 cup cold water
1/4 cup half & half
1 packet No Sugar Added Classic French Vanilla Flavor NESTLÉ CARNATION INSTANT BREAKFAST Complete Nutritional Drink *use your favorite Vanilla, or french vanilla or strawberry protein powder here to increase the protein values of this drink. adjust nutritional values accordingly.
2 large fresh or frozen unsweetened strawberries
2 tablespoons lowfat whipped cream cheese
1 packet no-sugar sweetener (such as Splenda)
1/2 cup ice cubes

PLACE water, half & half, Carnation Instant Breakfast, strawberries, cream cheese, sweetener and ice in blender; cover. Blend until smooth.

Nutrition Facts

Serving Size: 1/1 of a recipe

Servings per Recipe: 1
Amount per serving
Calories 200
Calories from Fat 90
Total Fat 11 g
Saturated Fat 7 g
Cholesterol 40 mg
Sodium 160 mg
Carbohydrates 20 g
Dietary Fiber 4 g
Sugars 10 g
Protein 9 g

PUMPKIN CHEESECAKE

Pumpkin Cheesecake

Serving Size : 12 

Preparation Time :0:00

-------- ------------ --------------------------------
6 ounces cream cheese -- softened
1 cup splenda granular
15 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

Blend cream cheese with the Splenda until creamy... add the rest of the ingredients except the eggs, blend together well... Add eggs, one at a time until just blended. Pour over crust, if desired.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. Refridgerate over night.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 

125 Calories; 

10g Fat (69.0% calories from fat); 

4g Protein; 

6g Carbohydrate; 

trace Dietary Fiber; 

93mg Cholesterol; 

118mg Sodium.

Exchanges: 0 Grain(Starch); 

1/2 Lean Meat; 

0 Non-Fat Milk; 

1 1/2 Fat.

Lemon Cheesecake Mousse

Total Time: 20 mins

Ingredients

• 4 teaspoon egg white(s), dried
• 1/4 cup(s) water
• 1 teaspoon vanilla extract
• 1/4 cup(s) sugar
• 1/2 package(s) tofu, silken-style firm, light, (6.15 ounces) cut into 1/2-inch-thick slices and well drained in white paper towels
• 4 ounce(s) cream cheese, reduced-fat
• 2 teaspoon lemon peel
• 1 tablespoon lemon juice
• 3 tablespoon preserves, strawberry, reduced-sugar
• strawberries, (optional)
• sprig(s) mint, fresh, (optional)

Preparation

1. In a medium bowl, combine dried egg whites, the water, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (tips curl). Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. In a blender or food processor, combine tofu, cream cheese, lemon peel, and lemon juice. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain.
3. To serve, spoon mousse into 6 dessert dishes. Top with fresh strawberries. If desired, garnish with mint sprigs.

Nutritional Info (Per serving):

Calories: 113, 

Saturated Fat: 3g, 

Sodium: 119mg, 

Dietary Fiber: 0g, 

Total Fat: 5g, 

Carbs: 13g, 

Sugars: 11g, 

Cholesterol: 14mg, 

Protein: 5g

Exchanges: 

Other Carb: 1, 

Lean Meat: 0.5, 

Fat: 1

Carb Choices: 1

NO BAKE STRAWBERRY CHEESECAKE

No Bake Strawberry Cheesecake

 

Sometimes you want a decadent cheesecake without the trouble of baking one…this will do just fine, thank you.

Try it with fresh blueberries, raspberries, blackberries, even nectarines or cherries. Go crazy….you’ll be glad you did…

One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce packages reduced-fat cream cheese, softened
1 1/4 cups Splenda Granulated
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup sugar free strawberry jam, melted

Beat heavy cream into soft peaks and set aside in the refrigerator.

In a large bowl, beat cream cheese until smooth. Beat in Splenda, vanilla, and almond extract. Fold in the whipped cream and chopped strawberries. Spoon filling into cooled crust. Garnish with strawberry halves. Brush melted jam over berries and chill until set. Cover loosely and chill.

Makes 16 servings
Per Serving:
Calories 183;
Protein 4 g;
Fat 14 g;
Carbs 9 g;
Sugar 1 g;
Sodium 148 mg

DOUBLE CHCOLATE CHIP CHEESCAKE

Double Chocolate Chip Cheesecake

 

 Serve this after a special occasion dinner and blow everyone’s mind.

Serves 12

WLS portion, 

Calories 163, 

fat 12 gr, 

carbs 8 gr, 

protein 6gr

Vegetable oil cooking spray
1 ½ cups  Sugar Free Chocolate Chip Cookies
1 tablespoon butter, melted
Two, 8-ounce packages,  Reduced Fat Cream Cheese
2⁄3 cup Splenda granular
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
6 ounces sugar-free mini chocolate chips

* you could add your favorite unflavored or vanilla, or chocolate  flavored protein powder to add a boost of protein to this recipe, adjust nutritional values accordingly.

Preheat oven to 300ºF. Lightly spray a springform pan with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and one half inch up side of prepared pan. Chill while filling is prepared.

Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in half the chocolate chips. Pour the batter into the prepared crust. Scatter the remaining chips over the surface of the batter.

Bake at 300°F for 45-50 minutes until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight. Serve with shaved chocolate and Splenda sweetened whipped cream.

CHERRY CHEESECAKE

Cherry Cheesecake

 

Even though this is a sugar free cheesecake, it is still very rich... so practice your three bite rule! A delicious dessert everyone will rave about.

Vegetable oil cooking spray
1 ½ cups Joseph’s sugar free Almond cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Splenda granular or Nature Sweet Crystals
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes until center is just set. Cool on rack at room temperature.

Refrigerate 4 hours or overnight. Just before serving, spread cherry topping to within 1 inch of edges or spoon filling over each slice of cheesecake on serving plate.

Serves 12
per slice:
calories 163,
fat 12 gr,
carbs 8 gr,
protein 6gr

BLUEBERRY CHEESECAKE

Blueberry Cheesecake

 

I make some of the best no sugar cheesecake on the planet. It is very easy to put together - the secret is in the baking. Do not overbake your cheesecake - it's better to have it a bit underdone than overdone.

Vegetable oil cooking spray
1 ½ cups Murray sugar free pecan or butter cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Nature Sweet sugar replacer
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One cup Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen blueberries or a pint of fresh, then cooled to room temperature

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate or springform pan with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Nature Sweet, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes, until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight.

Just before serving, spread fruit topping to within 1 inch of edges or spoon some fruit sauce over each slice of cheesecake on serving plate.

Serves 12
Per slice:
calories 163,
fat 12 gr,
carbs 8 gr,

protein 6gr

CHEESECAKE SQUARES

Crust:
2/3 cup Almond flour
1/3 cup Flax meal
¼ cup vanilla whey protein
2 TBS Splenda
1/3 cup butter, melted
This is very similar to the recipe I make called "faux" Graham cracker crust except with the added Vanilla Powder and without a pinch of added salt. I am not sure if I needed the vanilla powder or not. Not having enough raw almonds in the house really affected my options, and I think I like the addition of the salt.

Quote:
Topping:
12 oz Neufchatel cream cheese, softened
1 egg
½ cup sour cream
½ cup SPLENDA® Granular
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup canned fruit cocktail in juice or water, drained
I bumped up the cream cheese a bit more to make the bars a bit bigger and a bit more like cheesecake. I estimate that I could get 18 small pieces from my recipe or more likely 12-15 servings. 
That makes my recipe at 15 servings:
188 Calories, 17g Fat, 7g Carbs, 1.5g Fiber, 5.7g Protein