Low Fat Berry Cheesecake

This recipe is brought to you by Porter Health System's Health eCooking.

This delicious low fat dessert has a secret: It's not cheesecake at all. Whipped tofu replaces the heavy cream cheese, but thanks to fresh seasonal berries, your taste buds won't know the difference.

Diabetic Recipe - Heart Healthy Recipe

Yield: 8 servings

  • 1 block silken tofu
  • 1/3 cup light vanilla soy milk
  • 2 tsp vanilla extract
  • 1 cup strawberries, divided 
  • 1/2 cup sugar
  • 2 Tbsp sucralose (Splenda)*
  • 1 low fat graham cracker crust (premade)
  • 1/2 cup blueberries

Preheat oven to 375 degrees.

In a blender, mix tofu, soy milk, vanilla extract, 1/2 cup chopped strawberries, sugar and Splenda until well blended; do not overblend.

Pour mixture into a premade lowfat graham cracker crust. Bake for 25-35 minutes or until the top appears cooked.

Arrange blueberries and sliced strawberries in design of your choice. You can easily make an American flag.

Allow this low fat cheesecake to sit in fridge for 1-2 hours before serving.

Nutrition facts (per serving):
Calories: 203
Fat: 5.5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 104mg
Carbohydrate: 31g
Fiber: 1g
Protein: 4g