Skinny Blueberry Cheesecake Froyo with Graham Cracker Crunch Single Serving 1/2 graham cracker sheet 1 teaspoon Truvia Baking Blend, Brown Sugar 3/4 cup unsweetened almond milk 1/2 cup plain Greek yogurt 2 tablespoons fat-free cream cheese 2 tablespoons Truvia Pinch of salt 1 teaspoon pure vanilla extract 1/4 cup blueberries, unfrozen and mashed

Blueberry Cheesecake Froyo with Graham Cracker

Cheesecake is one of my favorite treats, but I rarely divulge because I realize it’s about a billion calories per slice – unless it’s Blueberry Cheesecake Froyo. But seriously, I hate being out to dinner and stumbling across cheesecake on the menu and thinking, wouldn’t it be cool if I could order that, eat the whole thing and not feel like I need to run a half-marathon afterward? Or three, or four half marathons? It’s a nice thought, but it’s never gonna happen – except on my cheat day, maybe 🙂

As y’all know, I’m all about finding ways to enjoy our favorite desserts without all the unnecessary added calories.

So I figured I’d give blueberry cheesecake froyo a go. Why not? I mean, I crave it all the time and I don’t think I’m alone on that one. Am I right? So yesterday afternoon, I spent half-an-hour brainstorming in my kitchen, crafting up a recipe, and giving it a whirl. It may seem odd to you that it takes so long to come up with a recipe, but I have to freeze my ice cream maker for 12 hours before I use it, so it’s not like I can just wash it out and try again. I knew I needed to make this blueberry cheesecake froyo a real hit the first time around 😉 The process was short and simple: just my ingredients, my ice cream maker, and me. And the outcome . . . well, it was delicious.Skinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogSkinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogSkinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blog

Skinny Blueberry Cheesecake Froyo with Graham Cracker Crumble

Calories per serving: 215

Ingredients

  • 3/4 cup unsweetened almond milk (23 calories)
  • 1/2 cup plain Greek yogurt (65 calories)
  • 2 tablespoons fat-free cream cheese, softened (30 calories)
  • 2 tablespoons Truvia
  • Pinch of salt
  • 1 teaspoon pure vanilla extract (12 calories)
  • 1/4 cup blueberries, unfrozen and mashed (40 calories)
  • 1/2 graham cracker sheet (32.5 calories)
  • 1 teaspoon Truvia Baking Blend, Brown Sugar (10 calories)

Instructions

  1. Refer to your ice cream maker for exact instructions on freezing your tub, ideally for 8 hours. My favorite ice cream maker is this one.
  2. Mix all of your ingredients together in a medium-sized bowl (excluding graham crackers) and place in the fridge for 30 minutes. After half-an-hour passes, pour chilled mixture into ice cream maker. Allow to churn until nearly frozen, about 15 - 20 minutes, and then sprinkle graham cracker bits into ice cream maker.
  3. Immediately serve or freeze.
  4. Add a banana and some almonds to enjoy an amazing blueberry cheesecake banana split!
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Skinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogSkinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogAnd when you make this fantastic blueberry froyo, you should totally have an . . . 

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Skinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogSkinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blogSkinny Blueberry Cheesecake Froyo with Graham Cracker Crumble by Skinny Girl Standard, a low calorie food blog

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