01-27-2009, 03:50 PM
Sportsgirl's Jelly Fluff (aka mousse/cheesecake without the crust).
-1 cup cottage cheese (or 1 package ff cream cheese)
-1 bowl premade sf jello (1cup hot water/jello sachet)
Make up jello using half the water only - just use one cup of hot water and put in the fridge to set (forgo the second cup of cold water). Once jello is set, blend in (with a blender) 1 cup of low fat cottage cheese until smooth. Again, place in fridge to set. Enjoy
Yummy, filling, and really low cal.
JCD’s Pumpkin Cheesecake
Original Recipe found here.
Serves 4
Ingredients: P/C/F
28g crushed graham cracker for crust 2/21/3
2 blocks of fat free cream cheese 64/32/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2
120g canned pumpkin 1/10/.5
pinch of Pumpkin Pie Spice
dash of cinnamon
P/C/F
20/20/2.5
~185 kcals per serving
Directions:
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust.
Mix all ingredients but the eggs and pumpkin in a bowl with mixer, and then once the batter is smooth add the eggs, mix until smooth and creamy. Pour half of the batter on top of the crust and then add the pumpkin to the remaining batter and mix. Once you are done mixing the pumpkin in then pour the remaining batter into the pie dish. to make this simple, just mix the pumpkin in with the batter and don’t worry about making the layers.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.) and top with your favorite whipped topping before serving.
JCD’s Chocolate Cheesecake
Original recipe found here.
Serves 4
Ingredients: P/C/F
28g(4 square crackers) crushed graham cracker for crust 2/21/3
5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0
3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter
1/2 tsp vanilla extract
1 egg 2 whites 16/0/5
1/4 cup whole milk 2/3/2
4 tbsp(20g) Cocoa Powder 4/12/0
-Be sure to get some light whipped topping for this dessert.
P/C/F
26/19/2.5
~203 kcals per serving
Directions:
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust
Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)
-1 cup cottage cheese (or 1 package ff cream cheese)
-1 bowl premade sf jello (1cup hot water/jello sachet)
Make up jello using half the water only - just use one cup of hot water and put in the fridge to set (forgo the second cup of cold water). Once jello is set, blend in (with a blender) 1 cup of low fat cottage cheese until smooth. Again, place in fridge to set. Enjoy
Yummy, filling, and really low cal.
JCD’s Pumpkin Cheesecake
Original Recipe found here.
Serves 4
Ingredients: P/C/F
28g crushed graham cracker for crust 2/21/3
2 blocks of fat free cream cheese 64/32/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2
120g canned pumpkin 1/10/.5
pinch of Pumpkin Pie Spice
dash of cinnamon
P/C/F
20/20/2.5
~185 kcals per serving
Directions:
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust.
Mix all ingredients but the eggs and pumpkin in a bowl with mixer, and then once the batter is smooth add the eggs, mix until smooth and creamy. Pour half of the batter on top of the crust and then add the pumpkin to the remaining batter and mix. Once you are done mixing the pumpkin in then pour the remaining batter into the pie dish. to make this simple, just mix the pumpkin in with the batter and don’t worry about making the layers.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.) and top with your favorite whipped topping before serving.
JCD’s Chocolate Cheesecake
Original recipe found here.
Serves 4
Ingredients: P/C/F
28g(4 square crackers) crushed graham cracker for crust 2/21/3
5oz generic/store brand fat free cream cheese 20/10/0
2 small tubs of Philly Fat Free Cream Cheese ~60/12/0
3/4 cup Splenda* 0/18/0
*could make it 1 cup if you wanted it to be slightly sweeter
1/2 tsp vanilla extract
1 egg 2 whites 16/0/5
1/4 cup whole milk 2/3/2
4 tbsp(20g) Cocoa Powder 4/12/0
-Be sure to get some light whipped topping for this dessert.
P/C/F
26/19/2.5
~203 kcals per serving
Directions:
Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust
Mix all ingredients but the eggs, then once the batter is smooth add the eggs, mix until smooth and creamy. Pour the batter onto the crust.
Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)