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Hungry Girl Today: 1.24.12
CHEW THE RIGHT THING
HG's Too-Good Turtle Cheesecake
Today's recipe has nothing to do with hard-shelled reptiles. The turtles that inspired this amazing cheesecake are the gooey, chocolatey, nutty candies that are usually really high in fat and calories. Yes, THOSE turtles. Are you ready for this?
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated sugar (or HG Alternative)
1 tsp. vanilla extract
6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
3 large egg whites or 1/2 cup liquid egg whites, room temperature
2 tbsp. lemon juice, room temperature
2 tbsp. all-purpose flour
2 tbsp. mini semi-sweet chocolate chips
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup chopped pecans
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray.
Set out all cheesecake ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour. Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into the cake pan. Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.
Once cheesecake has completely cooled, evenly top with crushed graham crackers. Drizzle with caramel dip and sprinkle with pecans.
Refrigerate until chilled, at least 1 hour. Release springform, slice, and dig in!
MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of recipe)