Cheesecake recipes
 

* Exported from MasterCook *

Almond Cheesecake Brownie Hearts - 5 Points

Recipe By : Pillsbury Fast & Healthy J/F'98
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15.1 oz pkg snackwell's low-fat fudge
-- brownie mix
1/2 cup water
1/4 cup sugar
1/4 cup light cream cheese -- (from 8 oz tub)
1/4 teaspoon almond extract
1 egg white
2/3 cup strawberry ice cream topping
2 teaspoons water or amaretto

1. Heat oven to 350 degrees F. Line 13x9-inch pan with foil so foil
extends over edges of pan. Spray foil with nonstick cooking spray. 2.
In medium bowl, combine brownie mix and 1/2 cup water; stir just until dry
ingredients are moistened. Spread in sprayed foil-lined pan. 3. In
small bowl, combine sugar, cream cheese, almond extract and egg white; mix
well. Drizzle cream cheese mixture over batter in pan; run knife through
batter to marble. 4. Bake at 350 degrees F. for 20 to 25 minutes. Cool
10 minutes. Place in freezer for 30 to 45 minutes for easier cutting. 5.
Using edges of foil, lift brownies from pan. With 3-inch heart-shaped
cookie cutter, cut 9 hearts from brownies.* 6. In small bowl, combine
strawberry topping and 2 teaspoons water; mix well. Spoon topping mixture
evenly onto 9 individual dessert plates. Top each with brownie heart. 9
servings.

TIP: *Remaining brownie pieces can be cut into bite-sized treats, crumbled
for a pudding topping or stirred into ice cream for frozen yogurt.

Nutritional info per serving: 230 Cal, 3g Total Fat(1g Sat Fat), 3mg
Choles, 140mg Sod, 48g Total Carbs, 1g Fiber, 40g Sugar, 3g Pro. Dietary
exchange: 1 Starch, 2 Fruit, 1/2 Fat OR 3 Carbo, 1/2 Fat. POINTS: 5.

MC Formatted by Sue B 1-22-98 and submitted to the WW forum.

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* Exported from MasterCook *

Black Tie Chocolate Cheesecake - 3 Points

Recipe By : One of JoAnna's M. Lunds Newsletter
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa
1/2 cup sugar twin -- or sprinkle sweet
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup plain fat-free yogurt
3 tablespoons fat-free mayonnaise
2 1/2 cups water
1 teaspoon vanilla extract
1 package fat-free cream cheese -- (8oz.)
1 sugar-free instant chocolate fudge -- (4-serving)
pudding mix
1 1/3 cups nonfat dry milk powder -- carnation
3/4 cup cool whip free
1 sugar-free instant white chocolate -- (4-serving)
pudding mix
2 tablespoons mini chocolate chips. -- (1/2 oz.)

1. Preheat oven to 350 degrees F. Spray a 10-inch deep dish pie plate
with butter-flavored cooking spray. In a large bowl, combine flour,
cocoa, sugar twin, baking powder and baking soda. In a small bowl,
combine yogurt, mayonnaise, 1/2 cup water and vanilla extract. Add yogurt
mixture to flour mixture. Mix gently just to combine. Spread mixture
into bottom of prepared pie plate. Bake 8 to 10 minutes or until a
toothpick inserted in center comes out clean. (Surface will not be
smooth). Place pie plate on a wire rack and allow to cool for 15 minutes.
After crust has cooled, in a large bowl, stir cream cheese with a spoon
until soft. Add dry chocolate fudge pudding mix, 2/3 cup dry milk powder,
and 1 cup water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip
Free. Spread mixture evenly over cooled crust. Refrigerate while
preparing topping. In another large bowl, combine dry white chocolate
pudding mix, remaining 2/3 cup dry milk powder, and remaining 1c. water.
Mix well using a wire whisk. Blend in re

maining 1/2 cup Cool Whip Free. Spread topping mixture evenly over
chocolate layer. Evenly sprinkle chocolate chips over top. Refrigerate
for at least 1 hour. Cut into 8 servings.

Serving size (1 slice) According to the cookbook: Per serving: 157 Cal, 1g
Fat, 10g Pro, 27g Carb, 583mg Sod, 160mg Calc, 1g Fib Healthy Exchanges:
1/2 Bread, 1/2 Skim Milk, 1/2 Protein, 3/4 Slider, 13 Opt. Cal. Diabetic
Exchanges: 2 Starch/Carbohydrate, 1/2 Meat Weight Watcher Points: 3

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* Exported from MasterCook *

Blueberry Mountain Cheesecake - 5 Points

Recipe By : Healthy Exchanges Cookbook by JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages fat free cream cheese -- (8 oz.)
1 package sugarfree instant vanilla pudding mix -- * see note (4 oz.)
2/3 cup nonfat dry milk powder -- carnation
1 cup diet mountain dew -- * see note
3/4 cop cool whip lite
1 1/2 teaspoons coconut extract
1 keebler butter flavored piecrust -- (6 oz.)
1/2 cup blueberry spreadable fruit spread
2 tablespoons flaked coconut

1. In a large bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and diet mountain dew. Mix well, using a
wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut
extract. Pour mixture into piecrust. Refrigerate for about 15 minutes.
In small bowl, combine blueberry spreadable fruit, remaining 1/2 teaspoon
coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread blueberry
mixture evenly over cheesecake filling. Sprinkle coconut evenly over top.
Refrigerate until ready to serve. Serves 8.

* you might want to try the new sugarfree Jell-O cheesecake flavored
pudding mix in place of the vanilla. May also want to use Diet 7UP in
place of the Diet Mountain Dew. Serving size (1 slice) According to the
cookbook: Per serving: 251 Cal, 6g Fat, 11g Pro, 38g Carb, 682mg Sod, 1g
Fib Healthy Exchanges: 1 Fruit, 1 Protein 1/2 Bread, 1/4 Skim Milk, 3/4
Slider, 19 Opt. Cal. Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat,
1/2 Fat Weight Watcher Points: 5

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* Exported from MasterCook *

Cheeseless Cheesecake - 2 Points

Recipe By : Weight Watchers (Unknown)
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups crushed pineapple in light syrup -- reserve juice
1/3 cup pineapple juice -- (reserved juice)
2/3 cup nonfat dry milk powder
3 packets sugar substitute -- sweet & low
1 tablespoon vanilla extract
2 packets unflavored gelatin -- (envelope)
2 tablespoons lemon juice
1/2 cup boiling water

1. In blender, blend pineapple, gelatin, water, and 1/3 cup reserved
pineapple juice for 2 minutes on high speed. 2. Add dry milk, vanilla,
and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch
pie plate. Refrigerate until set, 2 to 3 hours.

Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 86.2
Calories, 0.1g Fat, 0.5g Fiber Weight Watcher Points: 2 This came with the
recipe: Selections: 1/2 FR, 1/3 M

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* Exported from MasterCook *

Cheeseless Cheesecake - 3 Or 4 Points

Recipe By : Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup pineapple juice -- (reserved juice)
2 packets unflavored gelatin -- (envelope)
4 packages sugar substitute
3 teaspoons vanilla extract
3 teaspoons lemon juice
1 teaspoon butter extract
1/2 cup boiling water
1 2/3 cups crushed pineapple in juice -- reserve juice
1 1/3 cups nonfat dry milk powder
cinnamon -- to taste

1. Blend first 6 ingredients in blender. 2. Add 1/2 cup boiling water
and blend well. 3. Add 1 2/3 cup crushed pineapple and 1 1/3 cup instant
dry milk and blend until smooth. 4. Pour in dish (like a pie plate) -
sprinkle with cinnamon. Chill. Makes 4 servings.

Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 184.1
Calories, 0.3g Fat, 0.9g FIber Weight Watcher Points: 4 This came with the
recipe: Weight Watcher Points: 3

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NOTES : Submitted by Jane B. on 4/30 to MC Swap.

* Exported from MasterCook *

Chocloate Peanut-Butter Cup Cheesecake - 6 Points

Recipe By : Desserts Every Night Cookbook by JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces fat-free cream cheese
6 tablespoons peanut butter -- chunky, reduced
-- fat, peterpan
1 teaspoon vanilla
1 package vanilla pudding mix -- inst., f & s free,
-- small box
1 1/3 cups nonfat dry milk powder -- divided
2 cups water
1/4 cup cool whip free
1 keebler chocolate pie crust
1 package chocolate pudding mix -- f & s free, small
-- box

1. In a large bowl, stir cream cheese with a spoon until soft; blend in
peanut butter and vanilla extract. Add dry vanilla pudding mix, 2/3 cup
dry milk power and one cup of water, Mix well using a whisk. Blend in
Cool Whip Free. Spread mixture in pie crust. 2. In a medium bowl
combine dry chocolate pudding mix remaining 2/3 cup dry milk power and one
cup water, Mix well using a wire whisk. Spread over peanut butter layer.
Refrigerate for at lease one hour. Cut into 8 servings.

Serving size (1 wedge) According to the cookbook: Per serving: 269 Cal, 9g
Fat, 13g Pro, 34mg Carbo, 719mg Sodium, 139mg Calcium, 1g Fiber Healthy
Exchanges: 1 1/4 Protein, 3/4 Fat, 1/2 Skin Milk, 1/2 Bread Diabetic
Exchanges: 2 Starch/Carbohydrate, 1 Meat, 1 Fat, 1/2 Skin Milk Weight
Watcher Points: 6

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NOTES : Submitted by Suemoo<[email protected] on 10/18/98 to the W. W.
Forum. MC formatted by Pamela S.<[email protected] on
10/19/98.

* Exported from MasterCook *

Chocolate Amaretto Cheesecake - 2 Or 3 Points

Recipe By : De'Ann Tollefsrud: W. W.'s Simply the Best Cookbook, pg 237
Serving Size : 12 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole chocolate graham crackers -- nabisco, 6 (2 1/2"
-- x 2 1/2")
made into crumbs
2 1/3 cups part-skim ricotta cheese
4 ounces nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tablespoons all-purpose flour
2 tablespoons amaretto liqueur
1 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips

1. Preheat the oven to 300 degrees F. Spray an 8" springform pan with
nonstick cooking spray. Sprinkle the cracker crumbs evenly over the
bottom of the pan. 2. In a blender or food processor, puree the ricotta
and cream cheeses, the sugar, cocoa, egg, flour, liqueur and vanilla; stir
in the chocolate chips. 3. Pour the cheese mixture over the crumbs.
Bake until a knife inserted in the center comes out clean, about 1&1/2
hours. Cool completely on a rack. Refrigerate, covered, until chilled,
at least 3 hours.

* I believe W. W.'s made an error in the nutritional analysis of this
recipe. MC is coming up with 158.9 calories, 5.7g fat and 0.9g fiber
which brings the points up to 3.

Serving size (1 slice) Per MC nutritional analysis: Per serving: 158.9
Calories, 5.7g Fat, 0.9g Fiber Weight Watcher Points: 3 According to the
cookbook: Per serving: 99 Cal, 2g Fat (1g Sat Fat), 21mg Chol, 82 mg Sod,
17g Carb, 1g Fiber, 3g Pro, 50mg Calc Selections: 1 P/M, 70 Bonus Cal
Weight Watcher Points: 2

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Pumpkin Ricotta Cheesecake
From www.weightwatchers.com holiday menu suggestions

Makes 6 Servings
POINTS per Serving: 4

9 (2 1/2" square) graham crackers, made into crumbs
1 cups low-fat (1%) cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
1/2 cup sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 15-ounce canned pumpkin puree
----------------------------------------------------------

1. Preheat oven to 350 degrees F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham crackers over the bottom of the pie plate.

2. In a food processor, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make a spider web.

3. Bake 50-60 minutes, or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.

Per serving: 218 Calories, 4g Total Fat, 2g Saturated Fat, 11mg Cholesterol, 344mg Sodium, 33g Total Carbohydrate, 1g Dietary Fiber, 12g Protein, 138mg Calcium

* Exported from MasterCook *

Chocolate-Amaretto Cheesecake

Recipe By : Weight Watchers Magazine, Mar-Apr 1998
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1/3 cup chocolate wafer crumbs
--about 6 cookies
1 cup 1% low-fat cottage cheese
1 cup sugar
1 1/2 cups light cream cheese
6 tablespoons unsweetened cocoa
1/3 cup amaretto
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 tablespoons semisweet chocolate minichips
chocolate curls -- optional

1. Preheat oven to 300°F.

2. Coat bottom of an 8-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.

3. Place cottage cheese in a food processor; process until smooth. Add sugar and next 5 ingredients; process until smooth. Add egg; process just until blended. Fold in minichips.

4. Pour cheese mixture over crumbs in pan. Bake at 300°F for 55 minutes or until almost set (center will be very soft but will firm up when chilled). Remove from oven; run a knife around edge of cheesecake. Let cool on rack. Cover and chill at least 8 hours. Remove sides from pan; garnish with chocolate curls, if desired.

Yield: 12 servings (serving size: 1 slice).

Points: 5: Exchanges: 2 Starch, 1 Fat

Per serving: CAL 199 (31% from fat); PRO 7g; FAT 6.8g (sat 3.8g); CARB 27.9g; FIB 0.1g; CHOL 36mg; IRON 0.8mg; SOD 249mg; CALC 59mg


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NOTES : Twelve slices may seem like a lot from an 8-inch cake, but this chocolaty dessert is so rich a small slice is more than enough to satisfy. -Donna Favazza, Gloucester. Massachusetts

1/4 c sugar
1 tb stick margarine
1 tb egg white
1 1/3 c chocolate graham crackers (about 16 crackers)
Cooking spray
3 tb dark rum
3 (1 oz) squares semisweet chocolate
1/4 c chocolate syrup
8 oz fat-free cream cheese, softened
8 oz Neufatchel or low-fat cream cheese, softened
1c sugar
2 tb unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 lg eggs
1/2 c lowfat sour cream
1 tb sugar
2 tsp unsweetened cocoa
chocolate curls (optional)

1) Preheat oven to 350.
2) Place first 3 ingredients in a bowl; beat at medium until blended. Stir in crumbs. Press mixture into bottom and 1 inch up sides of an 8" springform pan coated w/cooking spray. Bake at 350 for 10 minutes; let cool on a wire rack. Reduce oven temperature to 300.
3) Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water 2 min or until chocolate melt, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
4) Place cheeses in a large bowl; beat at medium until smooth. Add 1c sugar, 2tb cocoa, vanilla, + salt; beat until smooth. Add rum mixture; beat at low speed until well blended. Add eggs, 1 at a time, beating fast until blended after each addition (do not overmix or cake will crack).
5) Pour cheese mixture into prepared pan; bake at 300 for 40 min or until almost set (cake will jiggle in the middle but will firm up as it cools). Combine s. cream, 1 tb sugar, and 2 tsp cocoa; stir well. Turn oven off; remove cheesecake from the oven. Spread s. cream over cheesecake; return cheesecake to the oven. Let stand 45 min in oven with door closed.
6) Remove cheesecake from the oven; run a knife around edge of the cake to loosen cake from the pan. Let cool to room temp. Cover and chill at least 8hrs. Garnish with chocolate curls, if desired.
Yield: 12 servings.
6 pts, 245 Calories, 8.2g. Fat

[This message has been edited by rapunzels_glory (edited 12-21-1999).]

1-1/2c all-purpose flour
3/4c granulated sugar
1/3c unsweetened cocoa
1 tb instant coffee granules
1 tsp baking soda
1/3 c prune butter or 4oz prune baby food
1c water
1tb white vinegar
2 tsp vanilla
8 oz fat free cream cheese, softened
1/2 c sifted powdered sugar
1 egg
cooking spray
1/2 c semisweet choco chips
1/4 c chopped almonds, toasted

1) Preheat oven to 350.
2) Combine first 6 ingredients in a large bowl. Combine the next 4 ingredients separately, stir well. Add to flour mixture, stirring with a whisk until blended, set aside.
3) Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, beating until well blended; set aside. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups. Spoon cream cheese mixture on top. Sprinkle choc chips and almonds on top. Bake at 350 for 25 min or until a toothpick inserted in center comes out clean. Let cool in pans 5 min on a wire rack; remove from pans and let cool completely on wire rack.
Yield: 1-1/2 dozen (serving size 1 cup)
3 points, 151 calories, 3.5g fat

Cheesecake Squares
 

* Exported from MasterCook *

Cheesecake Squares

Recipe By : Christine Sowers (Remake from Quick Cooking Jan/Feb 2000)
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cream cheese, weis fat free (nut. values, 2 tbsp, 35 cal, 0 fb, 0 ft)
1 cup sugar
1/2 cup egg magic, Weis frozen egg substitute (nut. values, 1/4 cup, 30 cal, 0 fb, 0 ft)
1/2 cup yogurt, fat free, Dannon Vanilla (nut. values, 1 cup, 120 cal, 0 fb, 0 ft)
2 teaspoons vanilla
1 teaspoon lemon juice, real lemon concentrate (nut. values, 1 tsp., 0 cal, 0 fb, 0 ft)
1/2 cup Bisquik, reduced fat (nut. values, 1/3 cup, 140 cal, 0 fb, 3 ft)
1 cup sour cream, fat free, weis (nut. values, 2 tbsp, 25 cal, 0 fb, 0 ft)
2 tablespoons sugar
2 teaspoons vanilla

In a mixing bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and bisquik mix; mix just until smooth. Pour into a greased 9-in square bakin gdish. Bake at 350 degrees for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine soure cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.

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I calculate each serving to be 220.2 calories, 0 grams of fiber, .5 grams of fat. Equalling 4.5 points

Top with fresh fruit or pie filling, just remember to add points. I plan to use 1 tablespoon of Smuckers Simply 100% Fruit for 1 extra point.

Kelly, I realize that my ingredient values may differ from yours, but can you check my calculations. This is the first recipe that I've entered from scratch and tried to get a point value. THANKS!


[This message has been edited by MrsDomino (edited 01-02-2000).]

This is soooo good. My guests wouldn't believe it was a WW recipe. Yum...

* Exported from MasterCook *

Irish Cream Cheesecake Cups -1 Point

Recipe By :Weight Watchers
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheesecakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces fat-free cream cheese -- about 1/3 cup
1 tablespoon Irish cream liqueur -- (such as Baileys')
1/2 cup frozen reduced-calorie whipped topping -- thawed
2 1/8 ounces frozen mini phyllo dough shells -- thawed
4 teaspoons small semisweet chocolate curls

1. Combine cream cheese and liqueur in a bowl; beat at medium speed of a mixer until smooth. Fold in whipped topping. Spoon mixture evenly into shells; top with chocolate curls. Cover loosely; chill at least 1 hour.

* If you can't find phyllo shells, call 1-800-OK-FILLO to order or find out where they're sold near you.

Serving size (1 cheesecake cup)
According to the magazine:
Per serving: CAL 37 (36 % from fat); PRO 1.4 g; FAT 1.5 g (SAT 0.1 g); CARB 3.6 g; FIB 0 g; CHOL 1 mg; IRON 0.2 mg; SOD 47 mg; CALC 18 mg.
Selections: 40 Opt. Cal.
Weight Watcher Points: 1

Source:
"Weight Watchers Magazine, Nov./Dec. 1997, page 98"
Yield:
"15 cheesecake cups"

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NOTES : Shared by Pamela S. on 10/6/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Fruit-Cocktail Chiffon Pie - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 oz) package fat-free cream cheese
1 package Jell-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 cup Cool Whip Lite® -- divided, see directions
2 cups (one 16-ounce can) canned fruit cocktail -- packed in it's own
juice, drained
1 (6 ounce) graham-cracker crust

"Take this pie to the next family potluck and watch it disappear almost as fast as you can cut it. It's really a pie from the 50's updated deliciously for the families of today. If you haven't eaten fruit cocktail since your were a kid, it'll make you feel like one again."

1. In a large mixing bowl, stir cream cheese with spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 tablespoon. Cool Whip Lite. Serves 8. Freezes well.

Flo's Note: I used Lite Chunky Fruits in place of the cocktail. I would certainly make this a 'company' pie.

Serving size (1 slice)
According to the cookbook:
Per serving: 221 Cal, 7g Fat, 8g Pro, 31g Carb, 439mg Sod, 1g Fib
Healthy Exchanges: 1/2 Bread, 1/2 Fruit, 1/2 Protein, 1/4 Skim Milk, 3/4 Slider, 19 Opt. Cal.
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
Weight Watcher Points: 5

Source:
"Healthy Exchanges® Cookbook, page 199"
Copyright:
"JoAnna M. Lund 1995; Healthy Exchanges, Inc., 1995; ISBN
0-399-14065-4"
Yield:
"8 slices"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 9/17/1999. Flo's note added on 9/17/1999 to the Healthy Exchanges Website. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Brownie Cheesecake Torte-- 6 Points

Recipe By :Cooking Light /Priscilla Yee -- Contest Winner
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/8 ounces low-fat fudge brownie mix -- (1 package/Snackwell's)
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
4 ounces carrot baby food -- 1 jar
Cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces Neufchatel cheese -- block,softened
8 ounces fat-free cream cheese -- block,softened
2 large egg whites
3 tablespoons skim milk -- divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)




1. Preheat oven to 425 degrees.

2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch
springform pan coated with cooking spray. Set aside.

3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
Add egg whites and 2 tablespoons milk; beat well.

4. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.

5. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.

6. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Yield: 12 servings
Nutritional Information Per Cooking Light web-site : CALORIES 277 (24% from fat); FAT 7.5g
(sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALC 76mg = 6 WW Points




Description:
"This recipe won the "recipe of the decade" contest for Priscilla Yee,
Concord, Calif."
Source:
"Cooking Light YEAR: 1997 ISSUE: August PAGE: 71"

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Per serving: 123 Calories (kcal); 5g Total Fat; (35% calories from fat); 6g Protein; 14g Carbohydrate; 16mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : Posted to MC-Recipe, MC5 recipe, RecipeLu and elf on 8/17/99
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Guilt-free Raspberry Cheesecake

Recipe By : Living Fit magazine, July/August 1998
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raspberries
1 Tablespoon sugar
8 ounces cream cheese, non fat -- room temperature
8 ounces cream cheese, low fat, Lucky -- room temperature
32 ounces yogurt, skim milk -- room temperature
2 whole eggs -- room temperature
3/4 cup sugar
1 Tablespoon vanilla
3 Tablespoons cornstarch

The day before, strain yogurt in a cheesecloth-lined sieve in the refrigerator until yogurt resembles
cream cheese. This can be done overnight.
The next day. Process 1 cup berries with 1 Tablespoon sugar until smooth. Refrigerate until ready to
use.
Preheat oven to 325 degrees F.
In a large bowl, using an electric mixer, beat cream cheeses until completely smooth. Add yogurt
cheese and beat again until smooth. Add eggs, sugar, vanilla and cornstarch, and beat 3 minutes at
high speed until smooth.
Spray a 9-in. deep-dish pie plate with cooking spray. Transfer mixture to pie plate.
Bake 50 to 60 minutes or until knife inserted into middle comes out clean.
Chill at least 2 hours.
(Cheesecake keeps one week in refrigerator.)
To serve, place 1 T. sauce over each cheesecake slice and top with 2 T. whole berries.
Nutrition information per serving (from Living Fit): 280 calories, 6 g fat (19 per cent), 39 g
carbohydrate, 16 g protein, 322 mg sodium, 356 mg calcium. 9 IU vitamin D.

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Wildberry Cheesecake

vegetable cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup apple juice with vitamin C
Filling:
2 Tbsp. unflavored gelatin
1/2 cup water
2 cups 1% fat cottage cheese
1 cup nonfat ricotta cheese
1 package (8-oz.) lite cream cheese
1/4 cup sugar
1 Tbsp. vanilla extract
1/2 cup mixed fruit puree

For crust: Preheat oven to 350 degrees F. Spray 9" spring form pan with cooking spray and set aside. In medium bowl, stir crumbs and apple juice until well combined. With back of spoon press crumb mixture evenly into prepared pan. Bake 5 minutes. Cool.

For filling: In small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over low heat until dissolved,
stirring often. Set aside.
In food processor or blender process gelatin mixture and next 5 ingredients until smooth. Stir in fruit puree. Pour into prepared crust. Refrigerate at least 2 hours before serving.

Makes 10 servings. Nutrition per serving: 180 calories and 2 grams of fat.

by John McGran
Managing Editor
from http://www.ediets.com

The point calculations are not including Fiber (not provided). If someone could run this through Mastercook to verify the actual points... that would be great! And if anyone tries this recipe... please post and let me know how it is... It sounds wonderful, but I don't think I could make it because I would be the only one eating it... and I would eat the whole thing!!!

Chocolate Amaretto Cheesecake from WW "Simply the Best" cookbook - fantastic, & only 2 pts!
(by De'Ann Tollefsrud, Phoenix, AZ)
Six 2.5" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 ounces nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
(I use Ghirardelli)
1 egg
3 tablespoons all-purpose flour
2 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips

Preheat oven to 300 degrees Fahrenheit. Spray an 8" (I use a 7") springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom.
In a blender or food processor, puree all the other ingredients except the chips. Stir those in at the end. Pour into pan. Bake about 1 1/2 hours, or until knife in center comes out clean. Cool on rack. Cover and refrigerate at least 3 hours. (Garnish with fresh berries if you want to, but add the points.)
Makes 12 servings. Per serving, 99 cal, 2 g fat, 1 g fiber, 2 points.

* Exported from MasterCook *

Cheeseless Cheesecake - 2 Points

Recipe By : Weight Watchers (Unknown)
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups crushed pineapple in light syrup -- reserve juice
1/3 Cup pineapple juice -- (reserved juice)
2/3 Cup nonfat dry milk powder
3 Packets sugar substitute -- sweet & low
1 Tablespoon vanilla extract
2 Packets unflavored gelatin -- (envelope)
2 Tablespoons lemon juice
1/2 Cup boiling water

1. In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for 2 minutes on high speed.

2. Add dry milk, vanilla, and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate until set, 2 to 3 hours.

Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 86.2 Calories, 0.1g Fat, 0.5g Fiber

Weight Watcher Points: 2

This came with the recipe: Selections: 1/2 FR, 1/3 M



------------------
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"The chief cause of unhappiness is giving up what you want most for what you want at the moment"

I had an old file of ww recipes and found two cheesecake recipes. The first goes as follows:

2 envelopes unflavored gelatin
1 cup skim milk
4 medium eggs, separated
artificial sweetener to equal 1 cup sugar
1 cup sugar
1 1/2 tblspns lemon juice
2 tsps grated lemon rind
1 1/2 tsps vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 1/3 cups cottage cheese
1/2tsp cream of tartar
1tblspn each of grated lemon and orange rin for garnish.

Prepare crust. set aside. In a saucepan, sprinkle gelatin over milt to soften. add yolks; mix. stir over low heat until gelatin dissolves and mixture thickens slightly. do not boil. remove from heat. add sweetener, juice, rind, extracts and salt. Process cheese in blender container until smooth. add to gelatin mixture. cool, stirring occasionally, until mixture is almost set. beat whites with cream of tartar until stiff. fold into cheese mixture. spoon over cheesecake crust. top with lemon and orange rind. chill until set.

cheesecake crust:
4 slices enriched white bread, toasted and made into crumbs
1/4 cup imitation (or diet) margarine
artificial sweetener to equal 1 tblspn sugar

combine ingredients; cover bottom of a 9" springform pan with mixture. Pat into thin crust. bake at 450 for 10 mins. cool.

hope this helps. I will e-mail you the other one also. I just want to see if this one goes through.

Lemaide Pie
 

Mix one dry package of koolaid lemonaid into 8 oz of FF Cool Whip. Fold in one can of FF eagle brand condensed milk. Some put in a lf graham crakcer crust. I choose not too and save the points. I also freeze mine but you don't have to. I "think" it's about 5 points for 8 pieces. Sorry don't remember exactly. It's more tart than applebees but pretty good.

Cheesecake!
 

Inspired by the Snicker Bar Ice Cream recipe..............

2 Cups fat free vanilla frozen yogurt
2 Cups fat free cool whip
1 cup chopped strawberries (or peaches... or blueberries... or any fruit would be good!)
1 small box sugar free fat free instant Cheesecake Flavored pudding (unprepared)

Soften frozen yogurt and cool whip, mix together cool whip, frozen yogurt, strawberries, and pudding mix in an 8x8 dish and freeze for 3 hours or until hardened.
8 servings, approx. 2 or 2.5 points per serving

Cheesecake Pudding
 

1 (8 oz.) Package Philadelphia Fat Free Cream Cheese
1 (1 oz.) Package Jell-o Sugar Free Vanilla Instant Pudding
2/3 Cup Nonfat Dry Milk Powder
1 1/3 Cup Water
2 teaspoons Lemon Juice
1 Tablespoon Splenda Granular
1 teaspoon Vanilla
3 Tablespoons Graham Cracker Crumbs
1/2 Cup Fat Free Cool Whip

In a medium bowl, stir cream cheese until soft. Add dry pudding mix, dry milk, and water. Mix well with a whisk or electric mixer. Stir in lemon juice, Splenda, and vanilla. Spoon evenly into 6 small dishes. Refrigerate for at least 1 hour. Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs. Top with Cool Whip.

Serves: 6
Per Serving: 126 Calories; 1g Fat (5.5% calories from fat); 8g Protein; 19g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 465mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.

Points:3

Double Strawberry Cheesecake
 

1 (8 oz.) Package Fat Free Philadelphia Cream Cheese, softened
1/3 Cup Splenda Granular
1 (8 oz.) Tub Cool Whip Strawberry Whipped Topping, thawed
2 Cups Strawberries, sliced (reserve 8 slices for garnish)

Beat Cream Cheese and Splenda in a large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping, mix well. Place sliced strawberries up the sides and in the bottom of a 9" pie pan to make a crust. Pour cream cheese mixture into pie pan and smooth with spatula. Refrigerate 3 hours or until set. Garnish with sliced strawberries.

Serves: 8
Per Serving: 121 Calories; 5g Fat (42.3% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 155mg Sodium. Exchanges: 0 Fruit

Points:3

Looking For Recipe
 

I Have Recently Tried The Weight Watcher's Berry Lemon Cheesecake Dessert At Applebee's. It Is To-die-for. Is There Any Way I Can Get This Recipe??????:?:

try going to ww web site or calling them. glen

Someone suggested mixing a container of ff sour cream (16 oz) with a box of ff/sugar free pudding mix. I tried it and it does taste like cheesecake. I tried cheesecake flavored pudding, next time I'll try it with white chocolate flavor pudding mix.

I just made this, got the recipe from my meeting today.......def. similar:

32 oz, ff plain yogurt
sm pkg sf ff cheesecake pudding
sm pkg sf ff lemon pudding

whisk together, chill 30 min. whisk again and chill alittle longer.
1c. = 3pts

ajmommy.....do you mean a box of pudding (each flavour) or an individual pudding cup already made of each flavour?