I saw a recipe today for a zero-point cheesecake. I read over the directions and decided to make it. Of course, I made my own changes to it. The only artificial sweetener I use is Stevia. I use only Stevia because I have grown Stevia in my garden before. It’s in the mint family. I’ve chewed on the leaves – and they’re unbelievably sweet! So at least the origin of Stevia sweetener is natural. I know they add artificial stuff to get it into a powdered form. Still, it’s better than sweeteners that are completely concocted in chemistry labs.
I also added an additional egg – to make 4 altogether. The reason I did that is to make the batter thicker and for it to have more substance when it is chilled.
Since I had a big juicy lime in the refrigerator, I decided to make this first one a lime cheesecake.
How did it turn out? This cheesecake is delicious! I have to admit that I couldn’t wait the recommended two hours for it to cool. So my husband and I split a slice of warm cheesecake. It makes 8 generous servings. I used a large deep dish pie plate that I had. Next time I will use a regular pie plate.
Next time I plan on making a marble cheesecake. Once the batter is in the pan and before I bake it, I will drizzle some sugar-free Hershey syrup on it, and then use a spoon to swirl it through the batter. I will measure the syrup first to be sure and get an exact count of points. The chocolate syrup will probably make the slices 1 point each instead 0 points.
The only ingredient with points in the recipe below is the sugar-free pudding mix. It is 3 points per box. So there are three points in the entire cheesecake. Technically, that would be 0 points per slice if you make 8 slices. If you eat more than one slice, I’d count 1 point.
4 Eggs (0 points)
3 cups Plain Fat-Free Greek Yogurt (0 points)
1 pkg. Instant sugar-free/fat-free cheesecake pudding mix (3 points per box)
1 tsp. Vanilla (0 points)
3 Tablespoons Stevia (0 points)
Pam spray (0 points)
Optional: Flavorings (juice of one lemon or lime, some almond extract, a swirl of sugar-free chocolate syrup, etc.)
In a large mixing bowl, combine the eggs, Stevia, vanilla extract, and any other flavoring you’d like.
Add the yogurt and pudding mix.
Lightly spray a pie dish with Pam, and pour the batter into the dish. Spread evenly.
Bake for 30 minutes at 350 degrees.
Chill for at least two hours before serving.