Low Calorie Blender Cheesecake
Low-calorie doesn't have to taste bland—as this lemon-scented pineapple cheesecake proves.
1 cup plain yogurt
4 large eggs
3/4 cup dry milk powder
3/4 cup granulated sugar
6 tablespoons all-purpose flour
3 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups (24 ounces) cottage cheese
1 (20-ounce) can crushed pineapple in its own juice
Graham cracker crumbs
- Combine all ingredients except cottage cheese and pineapple in blender container. Cover and blend until smooth. Pour into large mixing bowl.
- Combine cottage cheese and pineapple in blender container. Cover and blend until smooth. Add to yogurt mixture. Stir until well-blended.
- Pour into buttered 13x9x2-inch baking dish which has been dusted with fine graham cracker crumbs.
- Bake in a preheated oven at 300°F (150°C) for 1 hour and 15 minutes. Dust lightly with cinnamon, if desired. Cool, then refrigerate.
- Serve chilled.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.