Cheesecake to Go with Fruit: This lemon-vanilla cheesecake is wonderful with strawberries, blueberries, cherries-any fruit you care to use. It also makes a nice breakfast.
2 cups cottage cheese
1/2 cup sour cream
1/4 cup vanilla-flavored whey protein powder
1/4 cup Splenda
Grated rind and juice of 1 fresh lemon
1 teaspoon vanilla extract
1 Hazelnut Crust or Almond Crust, prebaked in a large, deep pie plate
Almond Crust: Here’s another great nut crust for you to try. Just substitute
1 1/2 cups almonds for the hazelnuts in the Hazelnut Crust (above) and decrease
the vanilla-flavored whey protein powder to 1/4 cup. Follow the directions to
make the crust, and bake for 10 to 12 minutes, or until lightly golden.
1. Preheat the oven to 375°F.
2. Put the cottage cheese, eggs, sour cream, protein powder, Splenda, lemon rind and
juice, and vanilla extract in a blender, and blend until very smooth.
3. Pour into the prebaked crust. Place the cake on the top rack of the oven, and place
a flat pan of water on the bottom rack. Bake for 30 to 40 minutes. Cool, then chill
well before serving.
Yield: 12 servings, each with 8 grams of carbohydrates and 2 grams of fiber, for a
total of 6 grams of usable carbs and 21 grams of protein. (Analysis includes crust.)
~ Serve this cheesecake with the fruit of your choice. I like to serve it with
thawed frozen, unsweetened strawberries, blueberries, or peaches,
mashed coarsely with a fork and sweetened slightly with Splenda. If you
use 1 1/2 cups of strawberries with 2 tablespoons Splenda for the whole
cake, you’ll add 2 grams of carbohydrates per slice, plus a trace of fiber and
a trace of protein. Use 1 1/2 cups sour cherries-you can get these canned,
with no added sugar-and sweeten them with 1/4 cup Splenda, and you’ll
add 3 grams per slice. I’m lucky enough to have a sour cherry tree, and
cherry cheesecake is one of the joys of early summer around here!