No alcohol - not as hard for me as it may be for some, as I am not a huge drinker, but I do love a nice cocktail on a Friday afternoon or a glass of wine every once in a while. I mean, I CAN have it. I just choose not to right now. Saving up...
No dessert - this is a bit harder. lol. Snacking has always been my problem, and while I prefer salty snacks over sweet stuff, I do like a nice cake or Haagie moment. This being said, I have only had one Haagie moment in 3 weeks, after a bad day at work last week - and that was a Haagie mini cup I have had in the "rescue me from life" box in the freezer for the past month. However, I have been dreaming of cake and thus decided to try my hand at a dessert where I had the control. Enter the Greek Yogurt Cheesecake.
So while it is not a fat buster, it is not coming in at the whopping 710 calories minimum at which the regular cheesecake comes in with no kinda shame. I wanted to bake but also wanted to be able to eat whatever I baked.
So again, I am poor with measurements so I will send you to the pros at the end of this, but I started with some wheat digestives, pecans, rolled oats and cinnamon. This crust was going to be to my specifications and you can do as you like with yours. Threw it all in the processor and got me some crumbs, to which I added some butter.
Now, seeing that I had never made this before, and in fact had never even made a real cheesecake before either, I was not committing to a full cheesecake but instead decided on minis, so I thumbed my crumb mixture into some cupcake liners. Thrust these babies into the oven for 5 minutes and then took them out to cool.
Next, the filling and I added 2 cups of vanilla Greek yogurt, as this was the closest to plain that Hi-Lo had available (just lucky they had any at all as last week there was no Greek to be found) to a bowl.
Next I added some Angostura bitters, 1.5 eggs (1 full egg and the white of the other), some lemon zest and a tsp of custard powder as I did not have cornstarch. I tell you, I am an innovator. lol. Whip whip with the hand mixer. Note, no sugar anywhere in all this innovating - the ingredients themselves have more than enough.
I poured my Greek mixture into my cooled crumb cups, and using about 4 tbsps of the mixture, I added some chocolate powder, so I could make some pretty swirls in my mini-desserts. Note - unsweetened.
Thrust these babies into the oven at 340F for 35 minutes, then left them to cool before chucking them in the fridge for another 3 hours. And voila...
Got some edges that were victims to the liners (okay, so I slightly burnt these critters...slightly...lol) but the texture is amazing and the taste - well, it's cheesecake! I am really beside myself with joy.
I added some spreadable fruit and I am having one of these Greek yogurt minis during Sunday primetime.
I must say, they are really good, and shave more than 500 calories when compared to the real thing. I am a convert though I will still splurge on a Haagie and a real cheesecake slice every now and then. This was also my 400th blog entry since I started this blog so good to have cake to celebrate!
For the more step by step, albeit slightly different version of this dessert, click here.
