pequin
New member
Having a good Birthday - Thanks everyone for the Birthday wishes. I made all my bffs (best forum friends
) an ecard! Enjoy...
Also... I made a cheesecake! (you can't have any... unless you can make it here by 7pm... lol) It's my own recipe, Lo Fat, Lo Cal but Still Oh So Yummy Caramel Macchiato Cheesecake. Took it down from about 500-550
calories to 319 with the caramel sauce. We've not cut into it yet but the batter tasted soooo good!! (yeah, had to sample - but just a little)
Here's the recipe:
I'll be back to post food & totals later, Enjoy!!
Also... I made a cheesecake! (you can't have any... unless you can make it here by 7pm... lol) It's my own recipe, Lo Fat, Lo Cal but Still Oh So Yummy Caramel Macchiato Cheesecake. Took it down from about 500-550
Here's the recipe:
Amy's Lo Fat, Lo Cal But Still Oh So Yummy Caramel Macchiato Cheesecake
INGREDIENTS:
1c. low fat grahm crackers; finely crumbled
2T. powdered sugar
2T. melted butter
1T. vanilla extract
24oz. fat free cream cheese; room temperature
1c. sugar
1/4c. corn starch
1 egg
2 egg whites
1c. fat free sour cream
1/4c. espresso ( I went to Starbucks and bought just a double shot – no cream)
2t. vanilla extract
caramel ice cream topping
DIRECTIONS:
- Preheat oven to 350 degrees F. Lightly coat a 9-inch spring-form pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, powdered sugar, melted butter, and vanilla until well combined (texture of wet sand). Press into the bottom of the prepared spring-form pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F.
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. In a separate bowl combine corn starch & sugar. Gradually add to the cream cheese, beating until blended. Add eggs & whites one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the spring-form pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into 1/10 wedges and garnish each slice with 1T. caramel sauce.
1/10 slice no caramel:
259 calories, 3.3g fat, 45 carbs.
1/10 slice with 1T. caramel sauce:
319 calories, 3.3g fat, 59.5 carbs
I'll be back to post food & totals later, Enjoy!!