I came up with this cheesecake tonight with whatever I had in the fridge at the time. I'm sure you can use other flavors of yogurt and different fruits like berries make variations.
I usually have fresh fruits with just yogurt and sugar-free whip topping but I think this dessert is a great change of pace
Chocolate Peach Cheesecake â€“ P2
Crust for small pie plate (8â€)
1/3- cup nuts
Â½ cup whole-wheat flour
1 Tbs. Cooking oil
1 Tbs. Splenda
1 tsp. vanilla
1 Tbs. cocoa
Preheat oven to 350F.
Put nuts in food processor to crush them.
Add remaining ingredients.
Process until all mix well.
Spray an 8â€ pie pan with cooking spray.
Place mixture into pie pan and spread to cover bottom of pie plate.
Bake crust for 10 minutes.
Remove from oven and set aside to cool.
1 package fat-free cream cheese
2 Tbs. Splenda
1 Tbs. Sugar-free Amaretto syrup
or your favorite DaVinci Syrup
1-6 oz. Carton â€œliteâ€ peach flavor yogurt
Put all ingredients in processor and mix well.
Pour mixture over cool-off piecrust.
Spread evenly and place in freezer to set (about 1 hour)
Cut cheesecake in serving portions.
Place some sliced fresh peaches on top (or any other fresh fruit)
Sprinkle cocoa powder and drizzle sugar-free chocolate syrup.
Top cheesecake with sugar-free whip cream if desire.