The link above will take you to BC’s website for this recipe.
Here are the details from that recipe:
|1 1/2||cups Cinnamon Chex® or Chocolate Chex® cereal, crushed to 1 cup|
|2||tablespoons butter or margarine, melted|
|1||package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened|
|2||containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt|
|2||cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)|
|1/4||cup semisweet chocolate chips|
Now — Here’s what I’d change, and the reasons why.
I’m perfectly willing to go with Chex cereal to see what it tastes like. We’re not a gluten-free house — but okay. Since they’re using butter and sugar to doll up the cereal, it can only be the “gluten-free” part of this equation that they’re relying on for a healthier label.
Likewise, the topping of berries and chocolate sounds good. I’m all for putting berries and chocolate on just about anything.
My big problem is with substituting Yoplait FAT FREE Strawberry yogurt for 3/5 of the cream cheese (which they’ve already traded out with Neufchatal — the lower fat version of cream cheese.) Yoplait FAT FREE anything amounts to fat-free pudding/jello that’s gone a bit tart. Why not opt for low-fat, unflavored Greek yogurt and get the benefits of the living yogurt along with the tartness. Or better yet — have real yogurt (instead of Yoplait jello) for breakfast, and actually use cream cheese in the cheesecake? This is a useless change, simply to take the opportunity to insert a brand name into the recipe for advertising purposes.
Yoplait Yoplait Yoplait. There. Is everybody satisfied? How about we get Dustin Hoffman to say it in his Rainman-voice, the way he publicized K-Mart in that movie. K-Mart sucks. Ha. Yoplait sucks. Haha.
If you’re going to make them mini — that is, fitting in a cup-cake cup. And if you’re going to get rid of the graham cracker crust. And if you’re going to use Neufchatal instead of cream cheese. Well — that still sounds pretty close to cheesecake.
But when you start substituting name-brand geletinized imitation yogurt with no living yogurt bacteria, and even less taste and adding corn starch to try and make it thick like the thing you’re imitating — then why not forget calling it cheese cake at all and just call it
“Tasteless, Low fat, Gluten-free
Substitute for the Real Dessert
You Don’t Exercise Enough to Get Away With Eating,
or Society Won’t Let You Enjoy
Without Tremendous Episodes of Self-Flagelating Guilt”
and be done with it.