I stumbled across this recipe while browsing Pinterest the other day and decided I needed to try it. Cheesecake is one of my absolute favorite desserts. I love the creaminess and the delicate sweetness with the little tang from the cream cheese. And this little recipe has that same cheesecake flavor but is packed with protein and doesn’t have all the sugar and fat that the traditional cheesecake has. Why not try it?
So, when I stopped at the grocery this morning to pick up Big Girl’s birthday cake I picked up the ingredients. The website shows putting the little cheesecakes in individual storage containers but I decided I’d try these cute little individual pie pans.
It was very quick to put together.
I took the Greek yogurt, plopped it in a bowl and gradually sprinkled the cheesecake pudding into the yogurt and stirred it with a whisk. Then I added a few drops (maybe 1/2 teaspoon each?) of the extracts just to give it a little more rounded flavor. Once the ingredients were mixed together, I just spread them into the little crusts and put it in the refrigerator to chill. When I serve them, I’ll top them with a dollop of blueberry or strawberry pie filling.
I can hardly wait.
The original website says they’re about 112 calories and 12 grams of protein (only 1 gram of fat!) You certainly can’t beat that for dessert!
- 1 16 ounce tub of Greek yogurt (plain)
- 1 small box of Jell-O sugar free cheesecake flavor pudding mix
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 package Keebler Ready Crust mini graham cracker crusts
- Mix the yogurt with the pudding mix, adding the mix gradually to avoid clumping.
- Add the extracts and mix thoroughly.
- Spoon into the pie pans and chill before serving.
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