Best Ww 4 Points Tgi Fridays Fat Free Cheesecake Recipes

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WW 4 POINTS - T.G.I. FRIDAY'S FAT-FREE CHEESECAKE



Ww 4 Points - T.g.i. Friday's Fat-Free Cheesecake image

From "Top Secret Recipes, LITE!" You'll need a 9-1/2 inch springform pan for this recipe, and be sure to let the cream cheese come to room temp before you use it.

Provided by mariposa13

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

5 (8 ounce) packages fat free cream cheese
1 1/4 cups sugar
2/3 cup nonfat sour cream
2 1/2 tablespoons flour
2 teaspoons vanilla
1/2 cup egg substitute
1 tablespoon ground pecans
3 tablespoons graham cracker crumbs
1 1/2 teaspoons sugar
nonstick cooking spray
8 ounces frozen strawberries
1/3 cup sugar
2 tablespoons water

Steps:

  • Bring the cream cheese to room temperature Preheat oven to 325.
  • Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well.
  • Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added.
  • To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
  • Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs.
  • Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate.
  • Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
  • Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.
  • 4 Points per serving (1 slice).

Nutrition Facts : Calories 245.2, Fat 1.7, SaturatedFat 0.8, Cholesterol 12.6, Sodium 700.7, Carbohydrate 40.6, Fiber 0.5, Sugar 34.6, Protein 16.9

WEIGHT WATCHERS CHEESECAKE - 3 POINTS



Weight Watchers Cheesecake - 3 Points image

Thanks to light cream cheese (Neufchatel) and fat free sour cream, everyone can enjoy this classic, rich-tasting dessert. 1/16 of the cake is 3 POINTS. From the Weight Watchers cookbook.

Provided by xpnsve

Categories     Cheesecake

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 7

12 graham crackers, made into crumbs (2 1/2 inch squares)
2 cups light cream cheese
1 cup fat free sour cream
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
2 teaspoons grated lemon zest

Steps:

  • Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
  • In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
  • Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
  • Pour the batter into the springform pan and set into a large roasting pan.
  • Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
  • Bake until almost completely set, 30-32 minutes.
  • Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
  • Transfer to a rack and run a knife around the edge of the pan to release the cake.
  • Cool completely, then refrigerate, covered, until ready to serve.

FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )



Fat Free Raspberry Cheesecake Fluff ( Ww ) image

After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math - FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!

Provided by SusieQusie

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup hot water
1 (3 ounce) box sugar-free raspberry gelatin
1 cup cold water
1 cup frozen raspberries or 1 cup fresh raspberry
1 (3 1/2 ounce) box fat free sugar-free instant cheesecake pudding mix (Jello Brand)
1 (8 ounce) container fat-free cool whip, thawed

Steps:

  • Heat 1 cup of water to boiling.
  • Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
  • Then stir in a cup cold water and the raspberries.
  • Let it sit 5 minutes or so to cool off some.
  • Sprinkle the pudding into the Jello/raspberry mixture.
  • Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
  • Fold in the Cool Whip.
  • Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
  • Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
  • Chill until set.
  • Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 2.1, Carbohydrate 8.2, Fiber 1.4, Sugar 6.8, Protein 0.2

FAT-FREE CHEESECAKE



Fat-free Cheesecake image

Make and share this Fat-free Cheesecake recipe from Food.com.

Provided by mermaidmagic

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup graham cracker crumbs
16 ounces fat-free cream cheese
1/2 cup sugar
1 tablespoon flour
1/2 cup fat free sour cream
3 egg whites
1 teaspoon vanilla extract
2 cups sliced strawberries (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Spray a 9 inch pie plate with non stick vegetable spray.
  • Add graham crumbs and shake the plate to coat the entire surface.
  • Set aside.
  • In a separate bowl, combine cream cheese, sugar and flour.
  • Beat on medium speed until thoroughly mixed and creamy.
  • Beat in sour cream, egg whites and vanilla.
  • Pour mixture into graham crust and place in center of preheated oven.
  • Bake 40 minutes.
  • Remove from oven and cool on a rack.
  • Refrigerate at least 3 hours before serving.
  • Top with strawberries if desired.

Nutrition Facts : Calories 156.2, Fat 1.3, SaturatedFat 0.6, Cholesterol 8.2, Sodium 455.4, Carbohydrate 24.2, Fiber 0.2, Sugar 18.5, Protein 11.5

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