Who doesn't like Cheese cake!? Well if you do, read on, print out and giver a taste!
Servings: 12
Ingredients:
1 cup Frookie Cookies Double Chocolate Chip Cookies Crumbled
1 tbsp butter, melted
CHOCOLATE CHEESECAKE
Servings: 12
Ingredients:
1 cup Frookie Cookies Double Chocolate Chip Cookies Crumbled
1 tbsp butter, melted
2 cups low‑fat (1%) cottage cheese
2 cups Astro Organic plain yogurt
2 cups Astro Organic plain yogurt
8 oz light Goat cream cheese, softened
1/4 cup Blue Agave Nectar
1/4 cup Blue Agave Nectar
2 Tbsp organic cane sugar
2/3 cup unsweetened organic cocoa powder
3/4 cup Omega Pro Egg substitute
2/3 cup unsweetened organic cocoa powder
3/4 cup Omega Pro Egg substitute
2 tbsp potato starch
1 tsp vanilla
1 tsp vanilla
1 Tbsp of Espresso Instant Coffee
Coconut Oil
Fresh strawberries or raspberries for garnish (optional)
Instructions:
Preheat oven to 350 degrees.
To make crust, combine Frookie crumbs, cane sugar, and melted butter in a small bowl. Mix well.
Lightly rub coconut oil on a 9‑inch spring form pan. Press crumb mixture evenly over bottom of pan. Bake for 10 minutes. Remove from oven and let cool. Reduce heat to 325 degrees.
In a blender or food processor, whirl cottage cheese, sour cream, and cream cheese until smooth. Set aside.
In a large bowl, beat together the Nectar, cocoa powder, and egg substitute on medium speed of electric mixer. Add cream cheese mixture and beat until smooth. Add potato starch and beat again. Add vanilla and coffee flavor & beat until mixture is well blended. Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken.
Turn off heat. Open oven door halfway and let cake cool in oven for 2 hours. Chill overnight. Before serving, run a knife around edge of pan and remove sides.
Garnish with fresh strawberries, if desired.
Per serving: 280 Calories
Coconut Oil
Fresh strawberries or raspberries for garnish (optional)
Instructions:
Preheat oven to 350 degrees.
To make crust, combine Frookie crumbs, cane sugar, and melted butter in a small bowl. Mix well.
Lightly rub coconut oil on a 9‑inch spring form pan. Press crumb mixture evenly over bottom of pan. Bake for 10 minutes. Remove from oven and let cool. Reduce heat to 325 degrees.
In a blender or food processor, whirl cottage cheese, sour cream, and cream cheese until smooth. Set aside.
In a large bowl, beat together the Nectar, cocoa powder, and egg substitute on medium speed of electric mixer. Add cream cheese mixture and beat until smooth. Add potato starch and beat again. Add vanilla and coffee flavor & beat until mixture is well blended. Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken.
Turn off heat. Open oven door halfway and let cake cool in oven for 2 hours. Chill overnight. Before serving, run a knife around edge of pan and remove sides.
Garnish with fresh strawberries, if desired.
Per serving: 280 Calories
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