Cheesecake

This is really good cheesecake.

Preheat oven to 350°
Spray pie dish with Pam

3 cups FF Greek Yogurt  (I use Fage because it is so thick and creamy)
3 eggs
1 TBS Vanilla
1 TBS Truvia or other sweetener
1  small pkg  (3.4 oz) Jello Pudding Cheesecake flavor
Optional 1/4 cup PB2

Note: For chocolate cheesecake change PB2 to chocolate PB2, 1/2 chocolate pudding and 1/2 cheesecake pudding mix, and add 1/4 c Hershey cocoa.

Mix all Ingredients. Pour into pie dish. Smooth out the top to be even. Bake 30 minutes. Turn off oven and let cool in unopened oven. Cover with plastic or press and seal and refrigerate several hours or overnight. We like it with fresh blueberries.

• 6-12 servings - 1 Freestyle SP

Added Cranberry Smash - still 0 Freestyle Smartpoints

In a saucepan combine:
1 bag fresh cranberries
1/2 cup water
1 small box orange sugar free Jello

Bring to boil, turn down heat and simmer 7 minutes. Cool.

Drain and rinse 15 oz crushed pineapple. Add to cooled cranberry sauce.

Fill small glass 3/4 full of cooled cheesecake, top with Cranberry Smash. Mix loosely. Top with fat free Reddi Whip.