Skinny Coconut Cheesecake Bars Directions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with foil, leaving an overhang on the sides for easy removal.
- In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the prepared baking dish to form an even crust. Bake for 8-9 minutes, then set aside to cool.
- In a mixing bowl, beat the softened cream cheese until smooth, about 1 minute. Add the Greek yogurt, granulated sugar, egg whites, and all-purpose flour, and continue to beat for about 3 minutes until well combined. Stir in the vanilla and coconut extracts.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 20 minutes. Cover the pan with foil and bake for an additional 5 minutes, or until the center is set.
- While the cheesecake is baking, toast the sliced almonds and shredded coconut in a skillet over medium-low heat, stirring frequently until lightly golden, about 3-4 minutes.
- Once the cheesecake is done, remove it from the oven and let it cool for 5 minutes. Sprinkle the toasted almond and coconut mixture evenly over the top.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.
WW Points Calculation:
- 3/4 cup graham cracker crumbs: 3 points
- 2 tablespoons unsalted butter: 8 points
- 8 ounces fat-free cream cheese: 6 points
- 3/4 cup plain 0% Greek yogurt: 0 points
- 2 large egg whites: 0 points
- 1/4 cup granulated sugar: 4 points
- 1 tablespoon all-purpose flour: 1 point
- 1/2 teaspoon vanilla extract: 0 points
- 1 teaspoon coconut extract: 0 points
- 1/4 cup sliced almonds: 0 points
- 1/4 cup shredded or flaked unsweetened coconut: 0 points
Total Points: 22 Points
Servings: 16
Per Serving: 2 Points.
Nutrition Information (per serving):
- Calories: 95
- Fat: 4g
- Protein: 5g
- Carbohydrates: 9g
- Sugar: 4g
- Sodium: 100mg
I'm waiting for your comments! Enjoy!
