Greek Yogurt Cheesecake with Pomegranate Sauce (Low Carb/Low Fat)

This cheesecake is so tasty. It's light and refreshing, oppose to other rich and heavy cheesecakes. And the pomegranate sauce makes it so pretty and festive for the holiday season. It's a great option to add to the dessert table on Thanksgiving or Christmas.

And for heaven's sake, it's just so good!

Greek Yogurt Cheesecake with Pomegranate Sauce:
Makes 12 Servings

1 cup finely ground walnuts
1 TBS splenda brown sugar
1/8 tsp ground ginger
1 TBS coconut oil, melted
3 (8 oz. packages) fat-free cream cheese
1 1/2 cups plain non-fat greek yogurt
1/4 cup + 2 TBS light sugar (sugar/stevia blend)
2 tsp fresh lemon juice
zest of 1 lemon
1 tsp vanilla extract
2 tsp unflavored gelatin
1 1/2 TBS cold water
1/2 cup unsweetened pomegranate juice
2 TBS light sugar
seed of 1/2 pomegranate

Preheat oven to 350 degrees F. Grease the bottom and sides of a 10-inch cheesecake pan with removable sides. Cut out a circle of parchment paper to fit on the bottom, and set in the pan after it has been sprayed.
In a food processor, process the walnuts, brown sugar, ginger and melted coconut oil together. Press evenly into the bottom of the pan. Bake the crust for about 10-15 minutes or until it begins turning a light golden brown. Remove and let cool.
In a small heat proof bowl, mix the gelatin and cold water together and set aside to let gelatin get soft. Wash the food processor and then blend the cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla together until smooth.
Heat about 1/2 inch of water in a small pan over medium heat. Place the bowl with the gelatin in the water and whisk until the gelatin has dissolved, when it is clear (about 3-4 minutes). With the food processor turned on, pour in the warm gelatin mixture and mix well. Pour the filling into the cooled crust. Cover the pan with plastic wrap and refrigerate for 5-6 hours.
In a small sauce pan, add the juice and remaining sugar. Cook over medium heat until the sugar dissolves, about 3 minutes. Remove from heat and let cool.Refrigerate until ready to serve. Then add pomegranate seeds and drizzle over cheesecake slices.

For 1/12 the pie: 159 calories, 6g fat, 2g saturated fat, 318mg sodium, 17g carbohydrates, 

.5g fiber, 12g protein