I love cheesecake!! However, that wasn’t always the case.
When I was a child I hated cheesecake. I didn’t understand how cheese could be considered a dessert.
I think I was in my 20’s when I started liking cheesecake. That seems to be the case for a lot of food I didn’t like.
I was such a picky eater when I was younger. Everyone always told me that one day my taste buds would change. I guess they were right! I like way more foods now than I did when I was younger.
There are a lot of recipes that I can lighten up to make more Weight Watchers friendly, but cheesecake is a tricky one.
I didn’t want to use fat-free cream cheese so I decided to use fat-free Greek yogurt, vanilla extract and sugar-free jello cheesecake pudding mix.
What I like about using the pudding mix is it hides the taste of the yogurt and it makes the texture of the yogurt similar to cheesecake.
I don’t want to claim that this tastes exactly like cheesecake, but it definitely satisfied my cheesecake craving.
I used blackberries to create a topping. I cooked them in a saucepan with some sugar-free maple syrup and cornstarch. I cooked them until the blackberries were somewhat broken down and the sauce was thickened – roughly 10 minutes.
If you don’t like blackberries you can use blueberries, raspberries or strawberries. Whatever you want!
For the crust of the cheesecake I used graham cracker crumbs. Check out the recipe below!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 2 servings (2 points per serving for blue and purple, 3 points for green)
- 6 oz. blackberries
- 1 tablespoon sugar-free maple syrup
- 1/2 teaspoon cornstarch
- 1 graham cracker sheet
- 1 cup plain, fat-free Greek yogurt
- 4 teaspoons Jello sugar-free instant pudding, cheesecake flavor
- 1 teaspoon vanilla extract
Add the blackberries, sugar-free maple syrup and cornstarch to a small saucepan. Bring to a boil, then simmer for 10 minutes. The blackberries should be somewhat broken down and the sauce should have thickened. Remove from heat.
While the blackberries are cooking, turn the graham cracker sheet into crumbs. Add the graham cracker crumbs to the bottom of two dessert dishes such as ramekins.
In a small bowl mix together the yogurt, instant pudding and vanilla extract. Mix together really well, then add to the two dessert dishes.
Add the blackberry sauce to the dessert dishes. Enjoy!
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