Protein: 6 g
Carbs: 21 g
Fat: 6 g
Saturated Fat: 3 g
Sodium: 164 mg
Fiber: 0 g
And you thought cheesecake was off limits! Not this spectacular creamy, caramel and chocolate combination!
1/2 cup crushed graham cracker crumbs
2 8-ounce packages low-fat cream cheese, softened
2/3 cup sugar
3 egg whites
2 teaspoons vanilla extract
2 cups low-fat vanilla yogurt
2 tablespoons flour
3 tablespoons fat-free caramel topping
2 tablespoons chocolate syrup
||Preheat oven to 300 F. Spray a springform pan (9 x 3 inches) with cooking spray. Sprinkle graham cracker crumbs on the bottom.
||Beat cream cheese in a medium bowl on medium speed until smooth. Add sugar, egg and vanilla.
||Beat on medium speed for about 2 minutes or until smooth. Add yogurt and flour.
||Beat on low speed until smooth. Carefully spread batter over cookie crumb mixture. Bake 1 hour.
||Turn off oven; cool in oven for 30 minutes. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
||Drizzle with caramel and chocolate.