Okay—here’s a thought—making cheesecake is NOT the best idea if you’re trying to avoid calories. But with the holidays and my parents coming into town, all reason was thrown to the wind, and I found myself in the kitchen on Friday making the creamiest cheesecake I could invent.
And let me tell you, it was worth it—well, mostly.
Let me give you a little information on cheesecake though:
That one piece of cheesecake you just have to have; you know, the one that’s so thick and creamy you just can’t resist it? Well that little tiny piece will yield about 600 calories, 38 grams of fat, and at least 45 carbohydrates. That is unless you make it with sweetened condensed milk instead of regular milk like I did, in which case the carbohydrate count goes too high to even mention.
So what’s a sweet tooth to do when cheesecake is the only thing that will do? It depends. If you’re watching your calories, you can try using light cream cheese instead of full fat. That’ll cut down on some of the fat and calories. Instead of regular butter in the crust, you can try lower calorie margarine sticks instead.
If you’re going low carb, your options might be better. Skip the crust altogether and you’ll still have a delicious, relatively low-carb cheesecake by substituting cream for the milk and using Splenda instead of the sugar. I’ve never tried it with cheesecake though, so I can’t attest to how it will turn out.
Regardless of the modifications, cheesecake that goes in your lips will in fact stick to your hips. So if you’re going to become a culinary diva this holiday season, realize you’re going to have to spend a lot of time on the treadmill when January 1st rolls around.
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