Best Cheesecake Fluff Recipes
FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )
After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math - FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!
Provided by SusieQusie
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 cup of water to boiling.
- Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
- Then stir in a cup cold water and the raspberries.
- Let it sit 5 minutes or so to cool off some.
- Sprinkle the pudding into the Jello/raspberry mixture.
- Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
- Fold in the Cool Whip.
- Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
- Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
- Chill until set.
- Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 2.1, Carbohydrate 8.2, Fiber 1.4, Sugar 6.8, Protein 0.2
CREAM CHEESE CHEESECAKE FLUFF DESSERT
This is similar to a cheesecake filling but there is no baking involved. I make this every week for my husband as he loves it so much. I make it low fat by using Splenda. He eats this every night and has still managed to lose 30 pounds. I serve with fresh strawberries and whipped cream to make it look like a sundae.
Provided by Heather S.
Categories Cheesecake
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer add the 8 oz block of cream cheese and 1/4 cup of Splenda.
- As you mix that on low speed add in the Da Vinci syrup. it will look soupy at first but will start to thicken up again.
- When it is well mixed, put it in another bowl to sit while you mix the fluff part in your mixer, I don't wash out the mixer at this point either as soon we will put both parts together, add in the Whipping cream, vanilla extract and the other 1/4 cup of Splenda.
- Mix until stiff peaks form and you have whipped cream.
- Add back your cream cheese mixture and beat on high until well blended.
- Place in a bowl and store in the refrigerator until dessert time.
- I top with fresh berries and a bit of whipped cream.
Nutrition Facts : Calories 230.7, Fat 22.8, SaturatedFat 14.3, Cholesterol 80.5, Sodium 165.2, Carbohydrate 2.2, Sugar 0.1, Protein 4.5
CHEESECAKE FLUFF
This is an old recipe but I made it recently and forgot just how good. I remember as a youngster it was just YUMMY! ENJOY!
Provided by Kimberly Long @Kim4962
Categories Other Desserts
Number Of Ingredients 9
Steps:
- Mix crushed graham crackers,3 tbs sugar and butter. Press into bottom and sides of a 13x9 pan. Reserve a small amount to sprinkle on top of cake.
- Drain pineapple and reserve the juice. Bring pineapple juice to boiling, add lemon jello, dissolve. Allow to cool. Add lemon juice.
- Cream the cream cheese (room temp) and 1/2c sugar together. Add the cooled jello mixture.
- Whip Milnot( use chilled glass bowl)and fold into cream cheese jello mixture. ** you can add leftover pineapple into this mixture or leave it out**** I leave it out for a lighter dessert
- Chill at least 12 hours but 24 is best.
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