Low-Cal Cream to Serve with Cornbread

I love rich cheesecakes, but heavy cream has so many calories.So instead of heavy cream, I used yogurt and it was a huge success. I was able to bake a smooth, moist, soft cheesecake.If you use jam that's not so sweet, increase the sugar by 10 g.There's only a little bit of flour, but sifting it will prevent lumps.By replacing 150 ml of heavy cream with 150 ml of yogurt, you'll reduce the calorie count by 500 kcal. Recipe by Komomomomo

decadent side dish, snack, or ice cream topper without the calories

A smoothie made with low-fat yogurt and fresh frozen fruit, offering a sweet and tangy taste without the guilt of high calories!Tips** You can mix and match the types of fruit based on the season.

No need for cream cheese, heavy cream, or sugar! This super easy cheesecake uses ice cream and yogurt—just mix and chill.The story behind this recipeI created this simple dessert to use up some yogurt I had on hand.

I heard that it's a good idea to substitute half the mayonnaise in a salad with yogurt, so I did that in this recipe.We use a reduced calorie mayonnaise to start with, but this salad cuts down the calories even more. Recipe by Gacchan

My child doesn't like regular whipped cream, but she likes this. I've been creating recipes with different ratios based on my favorite chef's recipe.If you use less heavy cream relative to the strained yogurt, you can really taste the yogurt. If it's the other way around, the yogurt flavor will be more subtle. Recipe by Soraten mama.

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

#GoldenApron23I enjoy yogurt based smoothies for both dessert like consistency as well as the health aspect with the protein in the yogurt, as it provides a clean energy boost. This recipe uses frozen peaches; if you use fresh peaches you may want to add a couple of ice cubes to attain a frostier consistency.

I wanted to make a low-calorie sweet that was also good for my skin.None. Recipe by XreeshaX

I came up with this recipe when I was trying to think of what to do with my leftover yogurt.Keep an eye on the potatoes while cooking and adjust the cooking time accordingly.I recommend dill for a herb but you can use any other herbs you like such as oregano, basil or thyme. Recipe by Vegimaya

[Featured in Magazine & Cookpad News]A healthy coleslaw using drained yogurt.Whole grain mustard adds a nice touch.The story behind this recipe:I used to mix mayonnaise and yogurt aiming for a healthier option.I wondered if I could make it mayonnaise-like using only yogurt...One day, I tried mixing it with leftover drained yogurt, and it turned out great!I added whole grain mustard for an extra kick.

I wanted to make a healthier version of cheesecake using plain yogurt instead of cheese.Using yogurt means this cake is healthier than your average cheesecake.Adding a little bit of lemon juice makes this even more delicious.It's not that sweet, so you could add 100 g of jam or sugar if you like!If you leave it in the refrigerator overnight, it will become even richer. Recipe by keikana

Very filling, low-calorie, and high protein!!! A great recipe for dessert, breakfast, or lunch❤️🤤 In 2025 I want to create more of my own healthy recipes and explore new flavors!

I let the acid from the lemon juice act on the oils in the heavy cream.If there is too much lemon juice, it will become too tart. You can also use other citrus fruits such as yuzu. Recipe by pogue

A simple recipe made with phyllo dough and a filling of mascarpone, yogurt, and almond cream.

There are recipes that use mayonnaise and olive oil, but I wanted to try making something without oil.If you let it sit for a day, the spiciness of the garlic with get a bit more mild.You can use lemon juice instead of vinegar.Adjust the amount of salt and pepper to taste (I use powdered salt to make it easier to dissolve).If you use low-fat yogurt, there's even fewer calories. Recipe by fuwari1

I just wanted to come up with a recipe that used drained yogurt.If you're making cream to decorate the outside of the swiss roll, whip it up until it is stiffer than the cream that you spread inside. I recommend low-fat cream.I drained the yogurt down to 70 g from 150 g. Recipe by Akito mama

My husband Christopher and I decided on a Saturday night to try a Lasagna competition. He made his Aunt Melissa's recipe, and I am making a Low Carb vegetarian Lasagna from Cooking Light Magazine. I changed up the cheeses some, but I'm hoping the grated Kraft Creamy Melt Italian Five Cheese blend comes close to the low calorie benefits of the original recipe.

I took"Yogurt Made With Soy Milk," and altered it to this! I made this because I wanted to eat ice cream while I am on a diet.The soy milk might have a very strong taste, so please adjust the amount of sweeter as you desire. Recipe by Wagamamamusume

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper.With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks.

Almond tofu or 杏仁豆腐 (xing ren tou fu) is a refreshing dessert and perfect for a hot summer day. It is like a Chinese version of Panna Cotta but without the heavy cream. Although it’s called almond tofu, it is actually not made from almond but sweet apricot seeds instead. This recipe varies depending on the region. And today, I will show you my simplified version using almond extract and milk.Here is the link to this video. youtu.be/QM8RW_9WYv0

In Japan, mascarpone is quite expensive to get in hold of.Well, mix some natural yogurt and heavy cream and drain. The result will taste very similar to mascarpone. Great for cooking or in desserts.Special Thanks goes to Satoyoko.Make sure to use heavy cream that's not low in fat, and it will turn out quite similar to mascarpone cheese. Drain over 8 hours, and use it up fast. Recipe by Brandy

This is made with blue cheese, dried tomatoes, and honey .This golden combination is crispy and fluffy, this makes scones that are similar to pie crust.In place of milk, you can also use drained yogurt whey!If you sprinkle the mold with flour beforehand, it will be easy to remove without sticking. For 8~10 mini scones 4~5 cm [2.0 in] in diameter. Recipe by pogue

I'm a dieter that likes to keep track of my blood sugar. It's hard to keep up a diet no matter how low calorie it is, if it isn't tasty, so I experimented through trial and error, and came to this recipe. I made it with common cupboard ingredients so I could make it anytime. I wanted to make it rich so I used mayonnaise since it is easy to mix in.This cake:575 calories, 9 g sugar (not including 0 calorie sweetener)1 serving: 287 calories, 4.5 g sugarIf you make it with regular wheat flour and sugar: 1210 calories, 174.1 g sugar1 serving: 605 calories, 87 g sugar.This version is really low-sugar. Recipe by yumihaango

I made these back during Christmas as a challenge to make a low calorie sugar cookie. I dug around the Internet to see now if I converted an existing recipe if it would work better. This is a tweaked version of one. 200 calories and about 10 cookies (good sized ones)

Cream cheese with soy sauce is so tasty.The cream cheese is easier to mix if it's at room temperature. Recipe by abichi

Just 3 ingredients: heavy cream, yogurt, and sugar. The proportions are easy to remember, and it's simple to make! Thank you for making this recipe popular on June 5, 2015. The origin of this recipe: saving eggs and using up heavy cream!

This is about 190 calories without a bun or sour cream. reminds me of meatloaf using chicken!

I love cream cheese icing but doesn't need to be made of butter! Enjoy!