I wanted to share two recipes to illustrate some strategies for cutting calories in certain foods. If you are good about reserving calories in your daily calorie budget for an after-dinner snack, you might like to try this one.
First, here are the ingredients for my full-calorie cheesecake with calories:
20 graham cracker squares (600)
2 tbsp butter/margarine (200)
3 blocks Philadelphia cream cheese (2400)
1 1/4 cup granulated sugar (967)
1/2 cup + 1 tbsp whole milk (82)
3 eggs (216)
3/4 cup sour cream (333)
2 1/4 tsp vanilla extract (22)
3 tbsp all-purpose flour (83)
Total - 4903 calories
This recipe makes 12 servings equaling 409 calories per slice, 34g carbs, 28g fat, 7g protein, and 298mg sodium. Ouch, right?!
Now, I got to thinking that there were substitutes for almost every ingredient in the recipe, so this is my low-calorie recipe:
20 graham cracker squares (600)
2 tbsp Silk Light Soymilk (8)
3 cups Philadelphia 1/3 Fat cream cheese (1680)
1 1/4 cup granulated Splenda (0)
1/2 cup + 1tbsp Silk Light Soymilk (34)
5 egg whites (79)
3/4 cup plain greek yogurt (97)
2 1/4 tsp vanilla extract (22)
3 tbsp flour (83)
Total - 2603 calories
This recipe also makes 12 servings, but there are 217 calories per slice, only 15g carbs, 13g fat, 8g protein, and 375mg sodium. I'm not gonna lie, it's not as good as the full-calorie cheesecake, but it's definitely yummy!
So, since people would probably be mad if I didn't share the instructions to bake this yummy treat, I'll continue:
Preheat oven to 325.
Grind the crackers into crumbs with a food processor or the hard way. Add the 2 tbsp of milk to the crumbs and mix with fork until the milk is distributed evenly. Spread crumbs evenly on the bottom of a springform pan and press firmly to create the crust. Place in freezer to set the crust until cheesecake mix is complete.
In a large mixing bowl combine cream cheese and Splenda until the two are mixed well. Add the milk and mix until smooth. It is important to fold mixture beyond this point to not incorporate too much air into it. Only mix as much as necessary and no more. Add 3 egg whites, fold in gently, add remaining 2 egg whites, fold until mixed in completely. Add yogurt and vanilla, fold. Add flour and fold until mixed in completely.
Pull the springform pan out of the freezer and spray vertical sides with olive oil non-stick spray. Pour cheesecake mixture into the pan. Bake on center rack of oven at 325 for 45 minutes. Cheesecake will be golden brown on edges and the consistency of custard in the center. Remove from oven and cool at room temperature to reduce cracking. Chill cheesecake a few hours before serving. Cut into quarters, then cut quarters into three slices - 12 servings. Enjoy!