Best 8 Guilt Free Chocolate Cheese Cake Duke Diet Fitness Center Recipes

GUILT-FREE CHOCOLATE CHEESE CAKE - DUKE DIET FITNESS CENTER

Steps:

• In a double boiler or in the microwave melt the chocolate chips.
• In a food processor place the melted chocolate, 8 oz. of tofu, and 1/2 T. of honey. Blend well, then place the mixture in the bottom of the pie shell.
• In a separate food processor mix the cream cheese, remaining 4 oz. of tofu, the other 1/2 T. of honey, and the Splenda and vanilla. Mix well. Spread this mixture over the chocolate layer.
• Serve with sauce of choice, or fresh fruit topping.
• Alternate method:.
• Try putting half of the chocolate mixture on the bottom, with the cheese mixture in the middle, and the other half of the chocolate mixture on the top.

GUILT-FREE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

DUKE OF WINDSOR SANDWICH

Steps:

• Spread cheese on one slice of the toasted bread.
• Place the pineapple, then the turkey on this slice.
• Spread the chutney on the remaining slice of bread and place on top of turkey.
• Cut sandwich into 4 pieces and serve.

BROWNIES WITH REESE CUP CENTER

Steps:

• Mix brownie mix of your choice up as directed on package.
• Put batter in paper cupcake liners 3/4 full.
• Insert unwrapped reese cup in center of batter.
• Bake at 375 for 20 minute.

EASY DOUBLE CHOCOLATE CHEESE CAKE

Steps:

• Set aside 1 cup of cake mix.
• Mix remaining cake mix with oil and 1 egg. Mixture will be crumbly. Press mixture into bottom of a greased 9 X 13" pan.
• Blend softened cream cheese and sugar together. Add 3 eggs and the reserved cup of cake mix. Beat with electric mixer until smooth.
• Slowly add milk and vanilla, blending at low speed. Mixture will be thin.
• Pour mixture over crust and bake at 300­° for 55 to 65 minutes or until center is firm.
• Cool at room temperature.
• Cover with Cool Whip and chill at least 1 hour before serving.

GINGERBREAD CHEESECAKE

Steps:

• Heat oven to 300°F.
• Combine all crust ingredients in medium bowl.
• Press into bottom and halfway up sides of 9-inch springform pan.
• Wrap outside of pan with piece of heavy-duty foil.
• Refrigerate at least 30 minutes.
• Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
• Add eggs one at time, processing after each addition.
• Add all remaining filling ingredients; pulse to combine.
• Pour into crust
• Place pan in large baking or broiler pan.
• Add enough hot water to baking pan to come halfway up sides of springform pan.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
• Center should move slightly when pan is tapped but should not ripple as if liquid.
• Remove cake from water bath; remove foil.
• Cool on wire rack 1 hour.
• Refrigerate, uncovered, overnight.
• Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
• Beat in rum until firm but not stiff peaks form.
• Spread over top of cake.

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
• Helpful hints:.
• *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
• *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.

GUILT-FREE CHOCOLATE CHEESECAKE

Steps:

• 1.In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling. 2.In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes. 3.In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half. 4.Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife. 5.Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set. 6.Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls. Nutrition facts per serving (1 slice): 216 calories, 17g carbohydrate, 13g fat (7g saturated), 1g fiber