Fat-Free Raspberry Lemon Cheesecake Bites - Ep 54 - Made Fit TV

I LOVE to eat!  And, tell me, what girl doesn’t like sweets?  Not this one!  So, because food is one of my favorite things, I have to find some loop holes to make it healthy, yet enjoyable.

One flavor that my pallet has grown to love is lemon.  That sweet tartness makes my mouth water just thinking about it.  Add cheesecake to that equation and you have yourself a mouthful of heaven!

Just in time for summer, I came up with a great recipe that incorporates the refreshing flavor of lemon, the healthy antioxidents of berries, and a generous helping of protein.  What’s missing - the sugar and fat (virtually!).

So, sit back and enjoy this week’s episode of Made Fit TV where I show you how to make fat-Free Raspberry Lemon Cheescake Bites.  My sister, Nicole DiDonato ( the biggest sweet tooth I know) joins me in this episode for a great bonding experience in the kitchen!

Fat-Free Raspberry Lemon Cheesecake Bites

Ingredients: 1 whole egg, 3 or 4 egg whites, 16 oz. fat-free cream cheese, ½  cup splenda, 1 tablespoon vanilla extract, 1 sugar-free jello cheesecake pudding packet, 1 sugar-free lemon jello packet, 1 cup frozen raspberries, 1 sugar-free jello raspberry packet

1.) Preheat oven at 325 degrees

2.) Place paper muffin liners in both 12-count and 6-count muffin tins

3.) Lightly spray the bottom of the liners with non-stick spray

4.) Blend the eggs, vanilla, and splenda in a bowl until creamy

5.) Add in the cream cheese by softening it up with a spatula

6.) Pour in the dry sugar-free jello packets of the cheesecake and lemon flavors

7.) Blend together until the mixture is a creamy texture (it may be a little sticky due to the jello)

8.) Evenly spoon in mixture into the 18 muffin tins

9.) Bake on the center rack of the oven for 30-35 minutes

10.) When done, remove bites from muffin tin and let cool on a cooling rack for 30 minutes

11.) After cooled, remove muffin liners and place the cheesecake bites on a plate

12.) Place a dollop of raspberry mixture in the center of each cheesecake bite and refrigerate for 30 minutes; serve and enjoy!

Raspberry topping:

1.) Still frozen, put the raspberries in a sauce pan on low to medium heat with a splash of water

2.) While melting, pour in the dry sugar-free raspberry jello packet

3.) Mix periodically and remove from heat after the mixture is melted down

4.) Let mixture sit out for 30 minutes until cheesecake bites are cooled

Nutrition information:

Servings: 18

Serving Size: 1

Amount per serving: 45 calories, .5g fat, 8g carbs, 2g sugar, 5.5g protein