My friends,
Cheesecake is one of the last foods you think of eating when you’re watching your calories, but with this healthy recipe, you can have the best of both worlds.
With chopped peanut butter cups, for example, as a topping, this looks like a far cry from a healthy dessert.
However, this cheesecake is nearly fat-free with Greek yogurt and powdered peanut butter. Since it’s naturally sweetened with stevia, there’s hardly more ingredients to it than that.
The peanut butter cheesecake filling is good with either chocolate or graham cracker crust.
You need for the crust:
1 cup crushed chocolate graham crackers
1 Tbsp. butter, melted
1 Tbsp. no-fat plain Greek yogurt
2 tsp. stevia
Filling:
4 cups plain no-fat Greek yogurt
3/4 cup PB2 (Peanut Butter Powder)
1 Tbsp. pure vanilla extract
1/3 cup stevia
INSTRUCTIONS (Crust)
- In a mixing bowl, combine the melted butter, stevia and chocolate graham crumbs. Press the mixture into a thin mass in a baking form.
- Chill the prepared crust in the refrigerator until firm.
- Preheat oven to 180°. Bake for 10-12 minutes and/or until set (allow the crust to cool completely before filling).
INSTRUCTIONS (Filling)
Using a food processor, blend the plain non-fat Greek-yogurt, PB2 Peanut Butter Powder, pure vanilla extract, and Stevia until the mixture is very smooth and completely blended.
Carefully spread the filling mixture over the previously prepared crust.
Cover the pie and refrigerate for 3 hours and/or until completely chilled (the longer you allow the pie to chill, the thicker it will become).
Topping (optional) - When the cheesecake is ready to serve, top with chopped peanut butter cups, whipped cream, and/or topping of choice (optional).
This recipe is very easy to make. So lets go to the kitchen and suprise your friends with this delicious cake :)
Have a nice day!
Recipe from: http://amazeballeats.blogspot.com.br/2013/06/peanut-butter-greek-yogurt-cheesecake.html