Sunday, February 2, 2014

No Bake Blueberry Banana Greek Cheesecake

No Bake Blueberry Banana Greek Cheesecake


While in Houston this past month for the half marathon, I got to meet up with one of my fellow fitness food freak bloggers- Fit Foodie Le! I have been following this girl for about 2 years, through her first comp and now her second pregnancy via her blog FitFoodieLe.com  This girl can COOK and her recipes have never disappointed :) Our meet-up did not go as planned! She had thought she registered to run the 5K on Saturday but somehow did not get registered and the race was sold out! (Relatable mommy moment- something I would totally do too) So she volunteered to work the half Sunday morning instead. The morning of the half, she was going one way and I was heading out to the start line. We were bundled up! I had on my "throw" sweatshirt to toss as I got warm out on the course- yup looking REAL cute! Haha! It was awesome to meet Leah anyway, even though it was just a sec!
 


Growing up my momma made this Blueberry Banana Cheesecake for various events. It was always a hit and everyone asked her to make it. I had a luncheon and it popped in my head for some reason. I figured I could attempt a healthy re-make. Why not?!
 


It was a success. I cut out almost all of the TONS of sugar from the original recipe, and halved the calorie count. I also managed to increase the protein by 800%.  I could rejig the crust with nuts and that would improve its stats even more. Might try that sometime ;)


 
And the luncheon? Yeah they loved it. It was even sitting next to homemade pound cake that had leftovers!

 

No Bake Blueberry Banana Greek Cheesecake
Serves 12

Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup sweetener (I used Splenda)
  • 1 stick unsalted butter
  • 32oz container 0% plain Greek yogurt
  • 2 boxes Sugar Free Cheesecake Jello pudding mix
  • 1 can Blueberry Pie Filling
  • 2 ripe Bananas, sliced
  • 1 container Sugar Free Cool Whip Topping, thawed


Do this

Preheat your oven to 350 F. Spray a 9x13 container with nonstick cooking spray. Melt 1 stick of butter. Mix into graham cracker crumbs and sweetener. Press into the bottom of dish, evenly. Bake for 8-10 minutes. Allow to cool to room temperature. (You can throw it into the freezer to speed it up)

In a mixing bowl, mix the 2 boxes of Cheesecake pudding mix with the container of Greek yogurt. Evenly spread over the crust.

 

Toss the sliced bananas over the cheesecake yogurt layer.

 

 

Spread the blueberry pie filling over the bananas.

 

Spread the cool whip over the pie filling.


 
Chill until you are ready to enjoy!


 
 

Nutritional Stats-
Per 1/12th of 13x9 pan
  • Cals-246
  • Carbs- 31 g
  • Fat- 11 g
  • Protein- 9g
  • Fiber 1.5g
  • WW pts+ - 7 pts
Compare that to the original recipe at 519 cals per 1/12th and 1g protein! WOOHOO! Enjoy :)