A low point cheesecake made with Greek yogurt makes for a guilt-free sweet dessert!
SERVINGS: MAKES 8 SERVINGS
GREEN: 2 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 servings for 4 SmartPoints or 3 SmartPoints if using 3 whole eggs , 2 servings for 6 SmartPoints
BLUE: 1 SmartPoints per serving1 SmartPoints per serving or 2 servings for 3 SmartPoints
PURPLE: 1 SmartPoints per serving or 2 servings for 3 SmartPoints
WHAT INGREDIENTS DO I USE TO MAKE THIS CHEESECAKE?
NON-FAT GREEK YOGURT:
The non-fat Greek yogurt is the main ingredient for this cheesecake. I recommend you to use a thick non-fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for these cheesecakes. Remember that all yogurt contains whey.
Have you ever noticed a thin layer of clear liquid when opening a yogurt container? That liquid is known as WHEY. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey.