Here’s a delicious low-guilt dessert for you!
It’s cheesecake, without so much “cheese” and the sweet graham-cracker crust, well, isn’t a sweet graham cracker crust!
I originally found a recipe from Skinny Taste called “Skinny Cranberry Swirl Cheesecake Bars” and decided to that recipe as my cheesecake base.
I had leftover cranberry sauce from Christmas, so this would be a perfect and easy dessert to make! To make it healthier, I was going to make it crust-less, but decided I’d make a crust using Fiber-One cereal, Flax Seeds and I threw in a bit of some pumpkin-flax-granola from Costco. Everything else pretty much stayed the same. (Oh, except that I used Splenda instead of sugar.)
The nutrition facts:
The result- an amazing tasting dessert! An amazing tasting guilt-free dessert!
Sadly, the crust didn’t quite stick together, but that was OK. Use your own favorite crust recipe and you’ll be fine. Next time maybe I’ll make it in ramekins without crust for individualized desserts. And maybe top it with granola before baking for a little bit of crunch?
All I know is this recipe is a keeper.
SKINNY CRANBERRY SWIRL CHEESECAKE:
1 cup Fiber One cereal
1 T flax seed
1/4 cup Pumpkin Flax Granola (from Costco)
Blend in a food processor until it’s a fine powder, mix with 2 T water (or sugar-free Torani syrup- I used the “gingerbread” flavor for mine) so it sticks together a bit, then press into a 9″ pie plate and set aside.
The Cheesecake Filling:
8 oz low fat cream cheese
1/4 cup Splenda
1 teaspoon vanilla extract
3/4 cup nonfat plain Greek yogurt
1 tablespoon flour
Mix all ingredients together until smooth and pour into pie crust. Set aside.
(I used leftover cranberry sauce from Christmas! But you can make your own fresh topping- just follow the directions on the package of cranberries (you only need about 3/4 cup of topping total).
Pour the topping loosely over the pie crust, leaving areas without topping so you can “swirl” them together.
(Actually, ANY fruit topping would do! Puree some raspberries or strawberries or ????)
Bake in the oven at 350-degrees for 25-minutes.
Refrigerate before serving for best results.