These low point pumpkin cheesecake made with Greek yogurt makes for a guilt-free sweet dessert.
SERVINGS: MAKES 8 SERVINGS
GREEN PLAN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs
BLUE PLAN: Zero SmartPoints per serving
PURPLE PLAN: Zero SmartPoints per serving
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 used it as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non-fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. When the thicker the yogurt, the better the texture will be for these cheesecakes. All yogurt contains whey.
When we open a bowl of milk we notice a thin layer of clear liquid on top. That liquid is known as WHEY. Whey contains milk protein and may also contain some nutrients found in milk, including calcium and vitamin D. Yogurt holds a lot of whey, so you might notice the whey on your cheesecake after it cooled in the refrigerator 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.
The sugar-free pudding is used as a thickening agent and gives these low point cheesecake flavor. The nonfat Greek yogurt and sugar-free pudding are used as an alternative for cream cheese that is used to make the full-fat cheesecakes. When the pudding is combined with the non-fat Greek yogurt and eggs it makes the texture nice and thick. You can substitute the sugar-free Jell-o pudding for regular. The point value would be 2 points per slice if sliced into 10 servings.