Okay. So today we're going to make a low fat cheesecake. So I'm going to start making low fat recipes for you guys as much as I can. I used to do this a lot in the past. I kind of veered away from it, but it's the holidays, it's colder outside. Let's make some less guilty pleasures. So first we're going to do a low fat cheesecake. I'm going to try to make this as easy as possible and do it step by step. And here we go.

All right, time to make the homemade, low-fat graham cracker pie crust, Honeymaid Low-Fat Graham Crackers, nine inch pie sheet and it's going to take around a whole package of those. And I smashed them in a Ziploc bag with a roller and now it calls for one and a half cups of the crushed up graham crackers and a bowl, which I haven't put yet.

And it also calls for two tablespoons of brown sugar. This is actually Truvia cut with Brown sugar, so it's Stevia and erythritol with brown sugar. So it's a little bit, I guess not full sugar, so it's a little bit better for you. And then three tablespoons of vanilla Greek yogurt, I chose vanilla. You can do plain non-flavored as well into the bowl. So now I'm going to mix this with this, stir it together. I'm going to smash it into the nine inch pipe sheet here. We'll show you what that looks like and then of course we're going to bake it for 350 degrees for about 10 minutes.

All right guys, I poured all the mixed up contents into the nine inch pie sheet and I basically just used my hands, washed them thoroughly, and pressed everything as firmly as I could to the pie crust. It looks pretty good. It actually doesn't stick your hands. It's pretty nice. And we're actually going to put it in the oven. Like I said, 350 degrees and more so five to seven minutes, just to get a little bit more solidified. So we're going to stick it in the oven now, all right.

All right guys. Just took the pie crust out of the oven for five minutes, nothing to look at. It looks the exact same so I'm not going to show it. Next, eight ounces of fat-free cream cheese. Remember we're keeping it lowest fat as possible, so eight ounces. So this whole thing into the bowl, two teaspoons of vanilla extract and one fourth cup of sugar. I'm just going to use the brown sugar and Truvia again and then we're going to beat this mixture with of course beaters which is kind of loud but it has to be done and then as we beat this mixture together we're going to fold in a whole tub of fat free, Cool Whip or whipped topping, which is the generic, so fat free. And then after that, we're going to pour it on the pie crust and let it chill.

All right, guys I've been beating just the cream cheese, brown sugar and vanilla extract right here. Now I'm going to fold in this whole thing of Cool Whip and I'm going to continue to beat it until it's nice and fluffy and just kind of showing you what it looks like so far.

All right guys, here's the cooled pie crust. It's nice. It's actually solidified pretty nicely for the oven. And then here's the Cool Whip with everything else. That's the delicious fat-free cream cheese and cheesecake masterpiece right there. So now we're going to fold this into the pie crust. Let this chill in the refrigerator for a couple hours and then we're good to go, then it's time to probably eat the whole damn thing in one serving, like pretty much anyone else would. So here we go.

All right guys, there it is right before the refrigeration process, looks pretty good. So I'm going to refrigerate this for two to three hours minimum and that's about it. So we'll see how this turns out. I already tasted a little bit of the topping, it's really good. Considering that this is pretty much, it's not fat free completely, obviously because the low fat graham cracker crust still has fat, but as far as what's in what's in the inside, it's fat free. So this is a pretty awesome, I think it's definitely really good tasting if you really, really truly desire a dessert without feeling truly guilty with having tons of fat grams, which usually comes along with just any good dessert. So pretty awesome.

Okay. The cheesecake is set. It's been overnight and actually was set enough to where I could cut it out. It's nice and solid so it didn't fall apart and it looks perfect. So the grand total on the cheesecake, the calories and macronutrients, it's around 1,437 calories, 254 grams of carbs and only eight grams of fat. And that's just from the graham cracker pie crust. So for this whole thing, that's not bad. Only eight grams of fat. And we are going to have this right now, I'm going to have this for breakfast with my weight gainer shake, so there you have it guys.