These creamy, lemony cheesecake bites are diabetic-friendly and guilt-free!
1 cup finely crumbled graham crackers 1 cup sugar (tip) 3 teaspoons melted butter 1 cup fat-free milk Fat-free, sugar-free, low-calorie lemon instant pudding mix, 4 servings Softened Neufchâtel reduced-fat cream cheese, 2 (8-ounce) packets
1 (8-ounce) fat-free softened cream cheese ¼ cup fat-free Greek yogurt 1/4 tsp salt 3 eggs 2 teaspoons finely shredded lemon peel 2 Tbsp lemonjuice 2 teaspoons white baking pieces
1/2 teaspoon shortening 2 teaspoons chopped pistachios
Start with a 325-degree oven. A 9x9x2-inch baking pan should be foil-lined around the sides. Set aside. In a separate dish, mix finely broken graham crackers, 1/4 cup sugar, and butter for crust. Press evenly into the pan bottom. Bake 10 minutes and cool on a wire rack.
Whisk milk and pudding mix in a medium bowl until smooth; leave aside. For 30 seconds, beat Neufchatel cheese and fat-free cream cheese in a large bowl with an electric mixer on medium to high speed.
Add remaining 3/4 cup sugar, yogurt, pudding, and salt. Combine by beating. Beat each egg carefully after adding it. Beat 1 tablespoon lemon peel and juice until mixed.