A low point Lemon Cheesecake made with Greek yogurt makes for a guilt-free sweet dessert.
SERVINGS: MAKES 8 SERVINGS
WW GREEN PLAN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs
WW BLUE PLAN: Zero SmartPoints per serving or 2 servings for 1 SmartPoint
WW PURPLE PLAN: Zero SmartPoints per serving or 2 servings for 1 SmartPoint
These WW cheesecakes are a staple in my weightless journey.
WHAT INGREDIENTS SHOULD I USE TO MAKE THIS CHEESECAKE?
NON-FAT GREEK YOGURT:
Non-fat Greek yogurt is the main ingredient for this cheesecake. It is a cheese substitute that is usually found in a classic cheesecake recipe. I always recommend using a thick non-fat Greek yogurt-Fage or Chobani are both great brands.
When you open a bowl of milk, you will notice a thin layer of clear liquid on top. That liquid is known as WHEY. Whey contains milk protein and also contains some nutrients found in milk, such as calcium and vitamin D. And because yogurt carries a lot of whey, you may notice whey on the cheesecake after it cools in the refrigerator for 12 hours. And this is normal..and that “whey” or liquid will eventually evaporate after a few days. To absorb some whey, you can place a sheet of parchment paper over the cheesecake.
The sugar-free pudding is used to gives these low point cheesecake flavor. They are used as an alternative to cream cheese that is used to make full-fat cheesecakes.