Best Ever Low-fat Cheesecake Recipe

Okay, so you already know that I always ask for spaghetti for my birthday dinner and now you should know that I always ask for cheesecake as my birthday cake.  Cheesecake is hands down my favorite dessert, in fact this is the cake that I ask for every year on my birthday. So you can imagine how excited I was to make it this with my food storage yogurt cheese to make it virtually fat-free! I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)

FOOD STORAGE FAT FREE BLENDER CHEESECAKE

CONFUSED ABOUT MAKING YOGURT AND YOGURT CHEESE FROM FOOD STORAGE?

Well check out my Yogurt Making mini-class to get you started today! It costs half the price (at least!) tastes great, is super easy to do (just do it all in the slow cooker), can be used as a substitute for sour cream and cream cheese…and did I mention it makes AWESOME yogurt parfaits? Yeah, it does. Check it out for lots o’ good tutorial videos, recipes, and instructions.

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Food Storage Low-Fat Cheesecake
Recipe type: dessert
Prep time: 
Total time: 

Serves: 8
 

This delicious dessert becomes fat-free when you make it entirely from food storage!
Ingredients
  • ½ c. hot water
  • 1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
  • 1 c. sugar
  • 8 oz. yogurt cheese or cream cheese
  • ¼ c. lemon juice
  • 1 t. vanilla
  • 1 Graham cracker crust

Instructions
  1. Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.

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I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

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