During a recipe brainstorming session yesterday, I tried to come up with the naughtiest, most crave-worthy, hardest-to-make-healthy desserts around. What ended up on my list?
Cheesecake was, like, numbers 1-5 on my naughty list. The creaminess, the decadence, the richness… the unparalleled texture of a truly good piece of cheesecake.
So I thought. And I thought. And I thought some more. If you’re a Seinfeld fan, I was like Jerry and George trying to come up with a plan for The Roommate Switch. And after a few false starts, my 96-Calorie Chocolate Chip Cheesecake was born.
- 1 cup low-fat honey graham crackers, crushed
- 3 Tbsp low fat margarine
- 230 grams low-fat cream cheese
- 1 cup 0% fat plain Greek yogurt
- 1/3 cup Splenda*
- 1/2 cup egg whites
- 2 1/2 Tbsp flour
- 2 tsp lemon juice
- 2 tsp vanilla
- 2/3 cup semi-sweet chocolate chips
- Preheat your oven to 350F/175C.
- Line a round pie pan with aluminum foil or grease it (I actually forgot this step and no one died)
- Put your graham crackers in a blender or food processor and have at 'em. You want them in the finest, most crumb-y form you can get. If you don't have either of these tools, you can get fairly decent results with your hand, a ziplock bag, and the floor.
- Melt your margarine, and mix with the graham cracker crumbs.
- Pour into pie pan, pushing down with a spoon until firm.
- Bake for 10 minutes. Remove and let cool.
- While your crust is cooling, soften your cream cheese for about 10 seconds in the microwave.
- With either a stand mixer or a hand mixer, beat cream cheese for about two minutes, until quite whipped.
- Add your Greek yogurt, egg whites, Splenda, and flour. Beat for another 2-4 minutes.
- Once fully incorporated, add your lemon juice and vanilla. Beat for 30 seconds-1 minute.
- Finally, mix in your chocolate chips.
- Pour batter over crust.
- Bake for 30-35 minutes, but be sure to check for browning.
- Remove from heat, and let cool.
- Cut into pie wedges, squares, or any other shape your little heart desires!
- * Feel free to substitute your sweetener of choice, just know that this may effect the calorie count.
- If your cheesecake seems to be browning on top, cover with an aluminum foil tent.
- Like most cheesecakes, this is best enjoyed after it has spent a few good hours in the fridge. That said, I was impatient and ate mine half an our out of the oven, and though it wasn't ideal, it was still pretty tasty.