Fat free, sugar free, gluten free, and zero points?! Now I bet you’re curious! Whip up this tasty treat when you’re craving something sweet, or need a baking fix. (You can even make them in your toaster oven.)
You get a more luscious, smoother texture with low fat ricotta cheese, but if you’re following Weight Watchers Simple Start or Simply Filling, it’s still super-delish with Trader Giotto’s Fat Free Ricotta—and would you believe, it’s a Weight Watchers Power Food?! (Therefore = zero points)
I wouldn’t serve this if I was having the Queen of England over for tea, but this is my go-to when kettle corn just won’t cut it, and I feel like baking something delicious that won’t make me feel one bit guilty… (Unless, of course, I eat the whole batch! What…?! I’ve never done that!) Actually, even if you ate all three, you’d only be eating a cup of ricotta cheese, 2 tablespoons of yogurt, and an egg. Not the end of the world. 🙂
WARNING: One of the criteria for determining if something is a Weight Watchers Power Food is by its abuse potential. So, while all of these ingredients are Weight Watchers Power Foods, if you do find yourself eating more than one serving—or it triggers the eater in you—I would recommend saving it for when you have other Weight Watchers over to share it with, or holding off until you can handle it better!
It’s only 2 PointsPlus per serving. (Or 7 Points for all three!)
It’s as easy as 1, 2, 3
Whisk all the ingredients together until nice and smooth
Place in 4-inch ramekins and bake in toaster oven for 20 minutes
Cool. Chill. Enjoy. (Pin! Share! Comment! 🙂 )
Fat Free Ricotta Cheesecake (gluten free)
- 1 cup 8 oz fat free ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon grated lemon zest
- 2 tablespoons fat free plain Greek Yogurt
- 2 - 3 packets 3g Splenda (start with 2 and add more as needed)
- pinch salt
- Preheat the toaster oven (or the oven if doubling the recipe) to 350 degrees F.
- Place all ingredients in a medium bowl and whisk together until smooth. Taste for flavor and add more splenda and/or lemon zest as needed.
- Spoon the mixture into three 4-oz ramekins; smooth the top with the back of your spoon. Place on baking tray and bake for about 20 minutes until set. Remove each ramekin carefully with a kitchen towel to a cooling rack to cool completely. Cover with plastic wrap and refrigerate until fully chilled. (Or if you can’t wait, it’s pretty tasty warm too!)
I tried spraying the ramekins and unmolding the cheesecakes, but they didn’t come out very well. (That was with fat free ricotta.) So now I don’t even bother spraying the ramekins and just enjoy with a spoon.
There’s no need to bake these in a water bath like with most cheesecakes.
**Please disregard nutritional info on the right - it was automatically calculated by the recipe plugin, and it is obviously incorrect. I calculated the points with the ETools Recipe builder**