Banana Cream Cheesecake Directions
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- Mix graham cracker crumbs, light butter spray, and monk fruit sweetener. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Reduce oven to 300°F. Blend reduced-fat cream cheese, whole wheat flour, and monk fruit sweetener until smooth.
- Add Greek yogurt and mashed bananas. Mix in egg whites one at a time. Pour batter over crust and bake for 90 minutes.
- Turn off oven and let cool for 30 minutes. Chill in the fridge for several hours.
- Dissolve gelatin in unsweetened almond milk. Mix with egg yolks, light cream, and stevia powdered sugar over low heat until thickened.
- Cool and fold in whipped topping.
- Garnish with banana slices and crushed graham crackers if desired. Chill for 1 hour before serving.
WW Points Calculation:
For the Crust:
- 1 cup crushed graham crackers: 16 pts
- 2 tbsp light butter spray: 1 pt
- 1 tbsp monk fruit sweetener: 0 pts
For the Banana Cheesecake:
- 8 oz reduced-fat cream cheese: 8 pts
- 1 cup whole wheat flour: 8 pts
- 1/2 cup stevia or monk fruit sweetener: 0 pts
- 1 cup mashed bananas: 0 pts
- 1/2 cup plain fat-free Greek yogurt: 0 pts
- 2 large egg whites: 0 pts
For the Bavarian Cream Layer:
- 1/2 cup unsweetened almond milk: 1 pt
- 2 tbsp gelatin: 0 pts
- 4 egg yolks (using 2 yolks for fewer points): 2 pts
- 2 tbsp light heavy cream: 1 pt
- 2 tbsp stevia powdered sugar: 0 pts
For the Whipped Cream:
- 1 cup fat-free whipped topping: 0 pts
- 2 tbsp stevia powdered sugar: 0 pts
Total Points: 37 pts
Servings: 10
Per Serving: 3.70 points
Nutrition Information:
- Calories: 160
- Fat: 3g
- Protein: 7g
- Carbohydrates: 28g
- Sugar: 11g
- Sodium: 200mg
I'm await your comments! Enjoy!
