Let’s be truthful for a minute: who doesn’t love a cheesecake? No one!
The only problem, okay two problems, with cheesecake is it’s pretty time consuming to make from scratch…and loaded with fat. I first discovered this recipe over the holiday season last year as a more nutritious option for a family dessert…but I’ve rebooted it again and I think its prime time is the summertime! It’s a delicious, light and refreshing dessert that’s perfect for any cookout or just a regular summer night. As a cool-whip/cheesecake hybrid, it’s much lower in fat and will literally take you 5 minutes to make. Perfection!
All you need is:
8 oz. container of light Cool-Whip
8 oz. non-fat cream cheese
1/3 cup of sugar
1/2 tsp. vanilla extract
1 pre-made reduced fat graham cracker crust
mixed berries to serve
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| 1. Cream together the Cool-Whip and cream cheese. |
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| 2. Add sugar and vanilla and continue mixing. |
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| 3. Smooth filling into the graham cracker crust. 4. Cover and chill in the freezer for at least 1-2 hours before serving. 5. Serve with mixed berries. |
Voila! It’s one super easy, super delicious recipe that’s perfect anytime of the year…but especially in the summertime. I love a recipe you can whip up in five minutes. It has the pizzazz that you spent time making something rather than just buying it, but in a pinch! I promise you – I’m definitely not all ‘non-fat, reduced fat’ all the time (not in the least), but when it’s hot and humid…I think the lightness of this is part of what makes it so great!
I dare you to try this refreshing little treat and guarantee that you, and your guests, will love it! If you’ve got any special weekend plans, take an extra 5 minutes and whip this up to serve. Bon appetite my loves!
