02.05.2014 / Blog Posts Health and Wellness
Kimberly Young, MA; Founder of Healthy Little Cooks and author of 5-Minute Lunchbox
Last week, I found myself wanting a piece of cheesecake, but didn’t have the traditional graham crackers most people would use as a crust. So I raided my pantry and came up with a fun and low-fat chocolate pretzel crust that tasted just as good.
Using a combination of low-fat and regular cream cheese with Greek yogurt, this recipe is a healthier version of the familiar (yet artery-clogging!) original.
1 cup crushed pretzels
1 1/4 cup crushed animal crackers**
1/2 cup unsweetened apple sauce
1/3 cup unsweetened cocoa powder
2 tablespoons melted earth balance or margarine
3 tablespoons sugar
2 8-ounce packages of low-fat cream cheese, softened
1 8-ounce package of regular cream cheese
1 8-ounce container of fat-free vanilla Greek yogurt
2/3 cup sugar
2 tablespoons of flour
1 teaspoon vanilla extract
**NOTE: I only had one cup of pretzels in my house, so I improvised with animal crackers to pick up the slack. If you don’t have animal crackers, then use 2 ¼ cup pretzels.
Pre-heat the oven to 300 degrees.
Crust: Finely crush pretzels and animal crackers with a rolling pin or food processor. Then combine with the remaining crust ingredients and mix well. With a spatula or your hands, press pretzel mixture firmly into the bottom of a 9x9 square pan.
Filling: In a medium bowl, beat the cream cheese, Greek yogurt, flour and sugar until mixed thoroughly. Add eggs, one at a time. Add vanilla and mix well.
Pour cheesecake mixture over the pretzel mixture in the square pan.
Bake on 300 for 75-90 minutes or until center is set. Cool for 30-60 minutes on the counter. Cover and cool in the refrigerator for another 3-5 hours and enjoy!
** Photography Disclaimer- All pictures are copyright of Healthy Little Cooks, LLC **
Visit HealthyLittleCooks.com for more!
It's our turn.
Join the 135056 members
Join The Redskins Women’s Club
Refer a friend now
WOW is better with friends. So get yours to join. And share every Burgundy and Gold moment.
- Sept. 7, 2018