Low Carb Cheesecake
Here’s a yummy treat from the 500 Low Carb Recipes book.
(I hope it’s okay that I am putting this recipe on my website.)
2 cups cottage cheese
2 eggs
1/2 cup sour cream
1/2 cup vanilla whey powder
1/4 cup Spenda®
grated rind and juice of 1 fresh lemon
1 teaspoon vanilla extract
1 Hazelnut or Almond crust, pre baked in a large deep pie plate. (I make the almond crust because I have never been able to find hazelnuts)
1. Preheat oven to 375 deg F.
2. Put the cottage cheese, eggs, sour cream, whey powder, splenda, lemon rind an juice, and vanilla extract in a blender, and blend until very smooth.
3. Pour into the pre baked almond crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 30-40 minutes. Cook, then chill well before serving.
Tastes great with fruit topping!
Yield: 12 servings, each with 8 grams carbs and 2 grams fiber, for total yield of 6 grams of usable carbs and 21 grams of protein. (analysis includes crust)
  
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