Everyone loves dessert, but with those wonderful treats come plenty of calories and fat. We've tackled one of the toughest and most beloved desserts—cheesecake. FoodFit Chef Steven Raichlen was able to dramatically reduce the calories and fat and increase the protein in our new cheesecake recipe, with just a few basic changes. A traditional cheesecake recipe is loaded with fat and cholesterol from eggs and regular cream cheese. We used egg whites or an egg substitute to replace most of the whole eggs. We also used a mixture of low fat cream cheese and low fat cottage cheese to cut almost 100 calories, 27 grams of fat, 19 grams of saturated fat and 120 milligrams of cholesterol. An added benefit is that these changes helped boost the protein content of the cake to more than double the original.

Stephen was able to make these changes by:

• Using low fat cream cheese
• Using low fat cottage cheese
• Replacing whole eggs with egg whites or egg substitute
• Using non fat sour cream for the topping
• Increasing the flavor with fresh lemon juice and zest

Main Ingredients 2 pounds cream cheese, softened 5 large eggs 1 cup sour cream		Main Ingredients 1 pound low-fat cottage cheese 1 pound low-fat cream cheese 2 eggs, plus 4 eggwhites (or 1 cup egg substitute) 2 cups nonfat sour cream 1/4 cup fresh lemon juice 1 tablespoon grated lemon zest
Calories: 432 Fat: 36 g Saturated Fat: 24 g Cholesterol: 143 mg % calories from fat: 74% % calories from protein: 7%		Calories: 342 Fat: 9 g Saturated Fat: 5 g Cholesterol: 22 mg % calories from fat: 25% % calories from protein: 20%

Click here to get the new recipe