TASTE
You can enjoy a no-bake Oreo cheesecake with less fat
| • | 'Tis the season to be canning Hawaii fruits |
By Elaine Magee
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Q. I saw this recipe for No Bake Oreo Cheesecake by Kraft and I really want to try it, but I only want to try a lighter version. Can you tell me what will work?
A. If you enjoy Oreo cookies and love all things cheesecake, then this is the perfect summer cheesecake recipe for you. No hot ovens required for this dessert.
The original crust is made with Oreo cookies and a half stick of butter. We are using fewer Oreo cookies, switching to reduced-fat Oreos, and replacing the 4 tablespoons of melted butter with 2 tablespoons melted less-fat margarine and 1 tablespoon fat-free sour cream. The original recipe calls for breaking an additional 15 cookies into chunks and mixing them into the cheesecake filling. Using 10 reduced-fat Oreos for this worked just fine.
For the cheesecake filling, I used three packages of light cream cheese and one package of fat-free cream cheese instead of four packages of regular cream cheese. Finally, I folded a tub of light Cool Whip into the cream cheese mixture instead of regular. You can use fat-free Cool Whip if you like.
Original recipe contains 290 calories, 22 grams fat, 12.5 grams saturated fat, and 47 milligrams cholesterol.
OREO LOVER'S PERFECT SUMMER CHEESECAKE (NO-BAKE)
Line a 13-by-9-inch pan with foil. Make sure the ends of the foil extend past the two ends of the pan. Coarsely chop 10 of the Oreo cookies and set aside.
Place the remaining 20 Oreo cookies in a large food processor and pulse until finely crushed. Add melted margarine and fat-free sour cream and briefly pulse until a moist crust mixture forms. Press firmly onto bottom of the prepared pan. Refrigerate crust while you move onto the filling.
Place all of the cream cheese to large mixing bowl, along with the 1/2 cup sugar and vanilla, and beat on medium speed until everything is well blended. Gently stir in the whipped topping and the chopped cookies. Spoon the mixture over the prepared crust. Cover the pan and refrigerate it for 4 hours or until firm. Keep it in the refrigerator until ready to serve.
Makes 24 small or 12 large servings.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
