Low Fat Cream Cheese Recipes

First, a couple quick tips for the use of cream cheese:

Freezing Cream Cheese
For best quality, do not freeze cream cheese. You can freeze baked cheesecakes for up to two months if desired. Thaw frozen cheesecake in refrigerator overnight. Top before serving.

Dips
Cut up assorted fresh vegetables for dipping ahead of time; cover with damp paper towel and store in zipper-style plastic bags in refrigerator.

Three-Step Cheesecake
Ingredients:
Three, 8-ounce packages fat free cream cheese
3/4 cup sugar
1 teaspoon sugar
Three eggs
1/3 cup crushed low fat graham crackers
One can of (20-ounces) reduced calorie cherry pie filling

Directions:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Spray 9-inch pie plate with nonstick spray; sprinkle bottom of pan with crumbs.
Pour cream cheese mixture into prepared pie plate. Bake at 325-degrees for 45 minutes or until center is almost set. Cool Refrigerate three hours or overnight. Top with pie filling.
Variation: Substitute 3/4-teaspoon almond extract for vanilla.
Recipe makes ten servings.
Nutrition information per serving:
Calories: 200
Fat: 2.5g
Cholesterol: 75g
Sodium: 400mg
Carbohydrate: 32g
Fiber: <1g
Protein: 2g
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Creamy Salsa Dip
Ingredients:
One package (8 ounces) fat free cream cheese
1 cup salsa, variety of choice

Directions:
Beat cream cheese until smooth. Add salsa; stir until well blended. Refrigerate or serve immediately with assorted cut-up vegetables or tortilla chips.
Recipe makes 2-cups of dip.
Nutrition information per 2-tablespoon serving:
Calories: 20
Fat: 0g
Cholesterol: <5mg
Sodium: 190mg
Carbohydrate: 2g
Fiber: 0g
Protein: 2g
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Cream Cheese Clam Dip
Ingredients:
One package (8 ounces) light cream cheese (or fat free to further reduce fat)
One can of (6-1/2 ounces) chopped clams, drained
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Crackers and raw vegetables

Directions:
In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.
Recipe makes 1-1/4 cup.
Nutrition information per 2-tablespoon serving with light cream cheese:
Calories: 81
Total fat: 4g
Saturated: 2.5g
Cholesterol: 25mg
Sodium: 158mg
Carbohydrate: 3g
Fiber: trace
Protein: 7g
Diabetic Exchanges: 1 lean meat, 1/2 fat
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Banana Split Cheesecake Squares
Ingredients:
2 cups crushed low fat graham crackers (about 14 whole)
1/3 cup reduced calorie margarine, melted
1 cup sugar, divided
Three packages (8 ounces each) fat free cream cheese
1 teaspoon vanilla
3/4 cup refrigerated cholesterol egg substitute
1/2 cup mashed banana
1 cup halved strawberries
One banana, sliced, tossed with 1-teaspoon lemon juice
One can of (8 ounces) pineapple chunks, drained

Directions:
Mix crushed graham cracker crumbs, margarine and 1/4-cup of the sugar. Press onto bottom of 13-by-9-inch baking pan.
Mix cream cheese, remaining 3/4-cup sugar and vanilla with electric mixer until well blended. Add egg substitute; mix until blended. Stir in mashed banana. Pour into crust.
Bake at 350-degrees for 40 minutes or until center is almost set. Cool.
Refrigerate three hours or overnight. Top with strawberries, sliced banana and pineapple. Sprinkle with nuts and drizzle with melted semisweet chocolate if desired. Cut into squares.
Recipe makes 18 squares.
Nutrition information per square:
Calories 170
Fat 3g
Cholesterol 5mg
Sodium 320mg
Carbohydrate 28g
Fiber 1g
Protein 8g
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Rhubarb Topped Cheesecake
Ingredients:
3/4 cup graham cracker crumbs (about 10 squares)
1/2 teaspoon ground cinnamon
3 tablespoons reduced fat margarine or Smart Balance, melted
2 packages (8 ounces each) fat free cream cheese, softened
3/4 cup sugar
Egg substitute equal to 4 eggs
1 cup (8 ounces) nonfat vanilla yogurt
1/4 cup lemon juice
1 teaspoon grated lemon peel

Topping:
3 cups diced fresh or frozen rhubarb
1 cup sugar
2 tablespoons plus 1/2 cup cold water, divided
1 tablespoon cornstarch
Red food coloring, optional

Directions:
In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-inch spring form pan. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Slowly add egg substitute; beat on low just until combined. Beat in the yogurt, lemon juice and peel just until combined. Pour over crust. Bake at 350 degrees for 35 to 40 minutes or until center is set. Cool on a wire rack for ten minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.
In a saucepan, combine rhubarb, sugar and two tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about ten minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.
Recipe makes 12 servings.
Nutritional information per serving with 2-tablespoons topping:
Calories: 259
Fat: 7g
Cholesterol: 14mg
Carbohydrate: 42g
Sodium: 272mg
Protein: 8g
Fiber: 1g
Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit
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Marbled Cheesecake
Ingredients:
1-cup reduced-fat chocolate wafer crumbs (about 35 wafers)
2 tablespoons margarine, melted
3 packages (8 packages each) fat-free cream cheese
1-1/4 cups sugar
1 tablespoon all-purpose flour
Egg substitute equivalent to 2 eggs
1 cup (8 ounces) light sour cream
2 teaspoons vanilla extract
2 squares (1 ounce each) semisweet chocolate, melted and cooled
Fresh raspberries and chocolate curls, optional

Directions:
Combine wafer crumbs and margarine. Press onto the bottom of a greased 9-inch spring form pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Beat in egg substitute, sour cream and vanilla just until blended. Remove 1-1/2 cup batter to a small bowl; stir in chocolate until well blended. Pour half of remaining plain batter over crust. Top with half of chocolate batter; repeat layers. Cut through batter with a knife to swirl the chocolate. Bake at 325-degrees for 55 to 60 minutes or until the center is almost set. Cool on a wire rack for one hour. Cover and refrigerate for four hours or overnight. (Top of cheesecake will crack). Remove sides of pan. Garnish with raspberries and chocolate curls if desired.
Yield: 12 servings
Nutritional information per serving (calculated without garnish):
Calories: 321
Fat: 12g
Cholesterol: 28mg
Carbohydrate: 42g
Protein: 10g
Sodium: 404mg
Fiber: 1g
Diabetic Exchanges: 3 starch, 2 fat
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Light and Luscious Peanut Butter Silk Pie
Ingredients:
Crust:
12 reduced-fat chocolate cookies, crushed
1 tablespoon water

Filling:
3/4 cup reduced-fat peanut butter
1 teaspoon vanilla extract
1/2 cup sugar
1 package (8 ounces) fat-free cream cheese, softened
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Topping:
1/2 cup semisweet chocolate chips
2 tablespoons strong brewed coffee
Chopped peanuts for garnish, optional

Directions:
To make the crust, place the chocolate cookie crumbs in a small bowl, add the tablespoon of water and mix well. It will seem like too small an amount of water for the dry mixture, but it will blend together if you work it with a pastry blender or your hands a bit. Place the mixture in a 9-inch pie plate that has been coated with nonstick cooking spray. Press it in with a piece of waxed paper that has also been sprayed. Place in freezer to firm.
To make the filling, combine the peanut butter, vanilla and sugar in a large bowl. Add the cream cheese and blend well. Fold in 1/3 of the whipped topping. This will lighten the mixture so that you can fold in the remaining 2/3 of the topping and not lose too much volume. Place the mixture in the prepared pie crust and chill.
To make the topping, combine the chocolate chips and coffee in a microwave-proof bowl and cover with plastic wrap. Microwave on high for approximately 1 minute, stir until smooth. Do not overheat, or your chocolate will be grainy. Cool slightly, then cover the entire surface of the pie with a thin layer of the mixture. (If you wish to garnish with peanuts, sprinkle them on now so they will adhere to the chocolate.)
Refrigerate the pie for one hour, or until the chocolate is firm, then cover loosely and refrigerate overnight before serving.
Recipe makes eight servings.
Nutritional information per serving:
Calories: 382
Fat: 14g
Cholesterol: 2mg
Sodium: 432
Carbohydrate: 54g
Protein: 12g
Fiber: 3g
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Light and Fluffy Almond Cheesecake
Ingredients:
2 tablespoons butter, softened
6 ounces Zwieback, crushed into fine crumbs
1/4 cup superfine sugar
2 tablespoons water
1 (8-ounce) package nonfat cream cheese
1 (8-ounce) package light cream cheese
1/2 cup sugar
2 tablespoons flour
1/2 tsp. almond extract
1/2 cup egg substitute
1/2 cup low-fat (1 percent) milk
4 egg whites

Directions:
Preheat oven to 325 degrees. Blend together soft butter, Zwieback crumbs, superfine sugar and water. Reserve 1/3 cup for topping. Press remaining crumb mixture on bottom and sides of a sprayed 8-inch spring form pan.
Beat nonfat and light cream cheese until softened; beat in sugar, flour, almond extract, egg substitute and milk. Beat egg whites until stiff but not dry; fold into cheese mixture. Pour carefully into crumb-lined pan. Scatter reserved crumbs on top.
Bake for one hour and 15 minutes or until center of cake is set. Turn off oven and leave cake in oven for one hour longer. Remove from oven and cool to room temperature. Chill.
Recipe makes eight servings.
Nutritional information per serving:
Calories: 309
Fat: 11g
Cholesterol: 34mg
Sodium: 388mg
Carbohydrates: 40g
Protein: 12g
Fiber: 1g
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Frozen Cherry Salad
Ingredients:
1 package (8 ounces) fat-free cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) reduced sugar cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained
Maraschino cherries and orange wedges, optional

Directions:
In a mixing bowl, combine the cream cheese and whipped topping. Stir in pie filling. Set aside 1/4-cup oranges for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges and cherries and oranges, if desired.
Recipe makes 12 servings.
Nutritional information per serving:
Calories 137
Fat: 3g
Cholesterol: 2mg
Carbohydrate: 24g
Protein: 3g
Sodium: 111mg
Fiber: 1g
Diabetic Exchange: 1 Starch, 1/2 Fruit, 1/2 Fat
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Punch Bowl Cake
Ingredients:
4 ounces fat-free cream cheese, softened
1/2 cup powdered sugar
2 cups low-fat vanilla yogurt
1 (8-ounce) carton fat-free whipped topping, thawed
1 large angel food cake
1-1/2 tbsp. cornstarch
1-1/2 cups cold fruit juice
1 pound fresh strawberries, peaches, nectarines or berries (3-4 cups)

Directions:
Combine the softened cream cheese and powdered sugar, stir in the yogurt, then fold in the whipped topping.
Break the angel food cake into medium-size pieces (about 2 inches). Add to the creamy mixture and toss lightly. Pour into a glass bowl and refrigerate.
To make the glaze: Combine, in a small saucepan, the 1-1/2-tablespoons of cornstarch and the 1-1/2 cups of cold fruit juice. Stir until dissolved. Over medium-high heat, bring to a boil, stirring constantly, until thickened. Cool slightly, then combine with prepared fruit. Spread over the cake mixture and refrigerate for several hours or overnight.
Fruit options -- halved or sliced strawberries, peeled and sliced peaches, sliced nectarines (no need to peel), raspberries or blueberries. If you don't want to use juice for the glaze, you can use water and add 1/3-cup sugar per cup of water. An extract that goes with the fruit also could be used (for example, strawberry extract), but is not necessary, and you could add food coloring to make it the appropriate color if desired.
Recipe makes 12 servings.
Nutritional information per serving:
Calories: 185
Total Fat: 1g
Cholesterol: 3mg
Sodium: 300g
Carbohydrates: 36
Protein: 5g
Fiber: 1g
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