This Low Calorie Cream Cheese Recipe is just 50 calories per tablespoon, and only requires 1 ingredient! I also included 5 yummy flavors, and 5 low calorie ways to use the cream cheese (including my low calorie protein bagels!)
Everything You’ll Need
- 32 oz 0% Greek Yogurt
- Fine Mesh Strainer
- Cheesecloth (or coffee filters)
- Pie Pan
- (See recipe card for ingredients for optional flavors)
Low Calorie Cream Cheese
Healthy Cream Cheese Meal Prep and Storage
Meal Prep: This recipe takes 3 days to make, so starting ahead is best. I like to start it 3-4 days before I want to use it. Each day requires 30 seconds of work though, so I consider it meal prep or at least meal prep adjacent (wink).
Storage: This homemade cream cheese will last for 7 days in the fridge. It is best stored in an air tight container.
Low Calorie Cream Cheese Recipe
More Low Calorie Spread & Sauces:
Low Calorie Cream Cheese (50 Calories)
Ingredients
Unflavored (Base) Cream Cheese:
- 32 oz 0% greek yogurt
Jalapeño Cream Cheese:
- 2-3 tablespoons pickled jalapeños
- ½ teaspoon juice from pickled jalapeños jar
Strawberry Cream Cheese:
- 4 tablespoons Low Calorie Strawberry Sauce
Blueberry Cream Cheese:
- 4 tablespoons Low Calorie Blueberry Sauce
Garlic and Herb Cream Cheese:
- 2 tablespoons parmesan cheese
- 2 teaspoons fresh chopped parsley
- 2 teaspoons fresh chopped chives or dried
- 2 teaspoons chopped basil
- ½ teaspoon thyme fresh or dried
- ½ teaspoon dill fresh or dried
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Cost Saving Tip: the “Poultry pack” of fresh herbs is perfect for this recipe!
Chive and Onion Cream Cheese:
- 1 teaspoon onion powder
- 2 tablespoons fresh chopped chives
- Salt and pepper to taste
Instructions
- Add a fine mesh strainer to a pie pan.
- Add two pieces of cheesecloth (or coffee filters) to the strainer, one on top of the another.
- Strain any liquid out of the yogurt and discard, then add the greek yogurt to the lined strainer.
- Cover the yogurt by folding the sides of the cheesecloth over the tops.
- Place a large can (I like to use a 32 oz can) on top to weigh it down.
- Add the entire dish to the fridge and leave until the next day.
- Day 1: Drain the pie pan of any liquid, and add back to the fridge until the following day.
- Day 2: Drain again, and add back to the fridge until the following day.
- Day 3: Drain the yogurt one more time, then your cream cheese is ready.
- You can now fold in any optional flavorings from above.
- Add to an airtight container, and use in all your favorite cream cheese needs.
More Ways to Use Low Calorie Cream Cheese:
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Cream Cheese
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
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