Fat Free Cheesecake

[RedTerror]

FAT FREE CHEESECAKE

4 pakgs of 8 oz. philadelphia fat free cream cheese
1 cup of egg-beaters
30 grs of soy protein
1 package of jello, sugar free, white-chocolate pudding mix
1 cup of splenda, or nutrasweet
vanilla
1/2 teaspoon of salt

beat all ingredients with electric-beater, pour into a baking pan greased with butter cooking spray. Stick in oven, cook for 40 minutes at 350 or 325

[maxlharris]

Uhm, I hate to be the one to ask this question, but why would anyone want a fat free cheesecake. Specifically, anyone on this board. Protein Power is a diet with a good amount of protein, a low amount of carb, and a high proportion of calories from fat. So, let's take this apart a little:

I cranked it into the Daily Plate. Total recipe has 128g of carbs. It has over 9000 mg of sodium. Assuming 8 serves, we're looking at:
200+ Calories (okay)
<1g fat (not the end of the LC world)
16 g carbs (pretty bad)
30g of protein (albeit mostly from soy)

A better PP(LP) option is the famous Myra S Cheesecake:
MYRA'S NEW YORK-STYLE CHEESECAKE

Crust: 1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional) 2 tablespoons
butter, melted

Topping: 2 cups sour cream (16 oz. container) 1 teaspoon
vanilla Sweetener equal to 1 tablespoon sugar

Filling: 3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar 4 eggs 1 teaspoon vanilla

In a bowl, combine the almonds, 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch
springform pan. Chill in the refrigerator at least 15 minutes.

In a bowl, mix the sour cream, 1 teaspoon vanilla and 1
tablespoon sweetener until well combined. Cover with plastic
wrap and refrigerate.

In a large bowl, beat the cream cheese and 1 cup sweetener
until fluffy. Add the eggs, one at a time, blending well after
each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and
bake at 350 degree for 50 minutes, or until a knife inserted
halfway between the edge and center comes clean. With a
spatula, spread the sour cream mixture over the top, making
sure you reach to the edges of the pan. Return cake to oven
and bake an additional 5 minutes.

Remove cake from oven, allow to cool to room temperature (cake
will settle in the pan). Slide a knife around the edge of the
cake to loosen it, then remove the springform ring. Keep
chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made
with almonds

[Ammy]

one CUP of splenda?? UGH!!!!

Of course, I'm not much of a cheesecake fan, so it's probably just me...

[maxlharris]

one CUP of splenda?? UGH!!!!

Of course, I'm not much of a cheesecake fan, so it's probably just me...
If that's not gross enough, Fat free cream cheese. UGH! What the hell is in FF cream cheese?

PROTEIN CONCENTRATED SKIM MILK, SKIM MILK, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, SUGAR, XANTHAN GUM, PASTEURIZED MILK AND CREAM, SALT, ARTIFICIAL COLOR, CARRAGEENAN, POTASSIUM SORBATE AND CALCIUM PROPIONATE AS PRESERVATIVES, CHEESE CULTURE, SODIUM PHOSPHATE, ARTIFICIAL FLAVOR, CAROB BEAN GUM, VITAMIN A PALMITATE.

Versus regular cream cheese (both are Philadelphia brand)
PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS).

I dunno about you, but some fairly safe rules of thumb:
Eat stuff with ingredients you can pronounce
When faced with this vs that, take the one with the fewest ingredients

I only have two thumbs, so that'll do.

[Ammy]

I think FF cream cheese is made from old Twinkies...and please don't ask me what Twinkies are made of...

[Ammy]

RedTerror...we're not making fun of you, we're making fun of FOOD!!!