This recipe is one of my Mom’s favorite desserts. She asked me to try to reduce the fat and the calories in this recipe. If you like coconut, trust me, you will love this crust. The major source of fat, calories and carbohydrates in this recipe is the cream cheese and the sugar. Fat free cream cheese was substituted for regular cream cheese. If you don’t like the taste of fat free cream cheese, you can try light cream cheese instead. A sugar substitute was used in place of sugar. Give this recipe a try tonight!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Crust Ingredients | ||||||
| Sweetened coconut flakes |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Butter or margarine, melted |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Filling Ingredients | ||||||
| Sugar free lime gelatin |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
| Boiling water |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Fat free cream cheese |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Splenda |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Grated lemon peel |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Lime juice |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Green food coloring (optional) |
2 drops |
4 drops |
6 drops |
8 drops |
10 drops |
12 drops |
| Light whipped topping |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly Directions:
Mix coconut, flour and margarine in a bowl. Press firmly onto bottom of a 9-inch spring form pan, 9-inch pie pan or 8 x 8 pan. Bake at 350 degrees for 12 to 15 minutes or until very lightly browned. Remove from oven and let cool. Mix gelatin into the boiling water in mixing bowl. Stir to mix thoroughly. Add cream cheese and Splenda and beat until well blended. Add lemon peel, lime juice and food coloring. Gently stir in whipped topping until thoroughly mixed. Pour over crust.
Freezing Directions:
To freeze whole: Place cheesecake in a 1-gallon freezer bag. Seal, label and freeze.
To freeze individual servings: Place the cheesecake in freezer for about 2 hours. Then cut it into slices and freeze the slices individually.
Serving Directions:
Thaw, serve and enjoy!
Comments:
My husband prefers this variation of the recipe to the full fat version. You can use light cream cheese instead of the nonfat, but it will add additional fat and calories to the recipe.
Nutritional Info: Nonfat Cream Cheese
Per Serving: 134 Calories; 7g Fat (43.6% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 271mg Sodium.
Exchanges: 1 Lean Meat; 1 Fat.
Nutritional Info: Light Cream Cheese
Per Serving: 185 Calories; 13g Fat (61.3% calories from fat); 4g Protein; 13g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 278mg Sodium.
Exchanges: 1/2 Lean Meat; 1-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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