Hacked Cheesecake (Low Carb/Low Fat) (No Gluten/No Eggs) Simple
Another one of my hacked recipes and experiments with the wonder food called Greek yogurt. I used a muffin tin with cupcake papers to make little cheesecakes, you can put any fruit you like on top. One warning is that these guys cook down to half their original volume. Just so you know they won't be as large as the full cupcakes you started with. To note, no eggs are used more then likely because I use cupcake papers but it works. Note: I adjusted this recipe for size and also eliminated the thickening agent after experimenting.
Hacked Cheesecake (Low Carb/Low Fat) (No Gluten/No Eggs) Simple
Another one of my hacked recipes and experiments with the wonder food called Greek yogurt. I used a muffin tin with cupcake papers to make little cheesecakes, you can put any fruit you like on top. One warning is that these guys cook down to half their original volume. Just so you know they won't be as large as the full cupcakes you started with. To note, no eggs are used more then likely because I use cupcake papers but it works. Note: I adjusted this recipe for size and also eliminated the thickening agent after experimenting.
Open in Cookpad AppSteps
- 1
Preheat oven to 325
- 2
Using cupcake muffin tin put six cupcake papers in it.
- 3
Drain as much liquid from the yogurt as possible with a reasonable amount of time. I used a coffee filter and drained about 2 Tablespoon s of liquid from the yogurt, squeezing the filter gentlest. Using a cheese cloth would be the preferred method.
- 4
After baking, refrigerate for an hour at least, put whatever fruit you want on them afterward. Nutritionally, about 210 calories for the pan.
- 5
Bake them for about 30 minutes or until they appear to be puffed up and starting to brown ever so slightly on the edges. Use the toothpick test possiblely. They will appear very full but will settle to half of their original size.
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