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INGREDIENTS:

  • 3 eggs
  • 3 cups plain fat free Greek yogurt
  • 1 ( 1 oz.) small box instant sugar free/fat free banana cream or vanilla flavor pudding mix
  • 1 Tbsp vanilla extract
  • 1 mashed banana
  • 3 Tbsp sugar substitute
    • I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, vanilla extract, mashed banana, sugar substitute and mix well with a wire whisk.
  3. Add yogurt and dry pudding, mix well. Pour into a lightly greased with non stick cooking spray pie dish or SPRINGFORM PAN. (I used a 9 inch SPRINGFORM PAN
  4. Bake for 30 minutes

Notes:

  1. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  2. It’s recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in.
  3. The longer it chills the better it tastes.

Servings: Makes 8 slices / 0 Freestyle SmartPoints® per slice

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