Recipe: Easy Low-Carb, Low-Fat Chocolate Cheesecake

* 16 oz. fat-free cream cheese, softened
* 1 pkg. sugar-free, fat-free chocolate pudding mix
* 1/3 cup Splenda
* 1 tsp. vanilla extract
* 1/2 cup fat free milk
* 3 egg whites (egg beaters also work)
* unsweetened cinnamon powder
* sugar-free chocolate chips (optional)

Use electric hand mixer! Mix all ingredients together except cinnamon and chocolate chips. Mix until completely blended. If you use the block cream cheese you may need a little extra milk to keep the batter from being too thick.

Take a pie plate and spray with Pam. Place cheesecake mixture in pan. Top liberally with cinnamon and sugar-free chips. Bake uncovered at 350 degrees for 35-40 minutes. Refrigerate until cold, and serve.

This is divine and though the chocolate chips on top are not completely necessary, trust me, you will want them! Do NOT put the chips into the batter. It will cause the cheesecake to fall apart when you try to serve it. Berries also work well as an additional topping.

Here's what it looks like. Click to enlarge.


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