Tuesday, February 23, 2016

Transformation Tuesday - Clean Eating Cheesecake

Today I'm sharing a recipe that isn't one I came up with, but it was delicious!

Clean Eating ... 21 Day Fix Friendly ... CHEESECAKE.



This is a lifestyle, not a diet. And my lifestyle sometimes requires something sweet.

Something sweet that counts as a red container (protein serving) or two? Even better!

Obviously this cheesecake doesn't have a crust, so if that is your favorite part you may have to look elsewhere. But if you're like me and love the bread that makes a Kolache a Kolache, but are even more so a sucker for the cheesecake/cheese Danish filling ... you might enjoy this as much as I did.

The original recipe can be found at this blog: http://healthyfeelshappy.com/2014/07/31/21-day-fix-approved-cheesecake/

I cooked mine in two ramekins so it came to 1.5 red containers each. Yes, you can eat the WHOLE THING.

Note: The second time I made this I used a duck egg and had to substitute 1/2 a cup of ricotta for some of the cottage cheese because I was low (in other words, 1 cup cottage cheese and 1/2 cup ricotta). It was still delicious BUT it somehow filled four ramekins instead of two!

Ingredients:

- 1.5 cups cottage cheese (two red containers)
- 1/3 cup plain Greek yogurt (1/2 a red container)
- 1 egg (1/2 a red container)
- Stevia (to taste) or 2 teaspoons honey (the original recipe called for 2.5 TBSP white sugar, but that's a lot of sugar - I thought the honey was great myself)
- 1.5 TBSP flour (I think it might not brown well without this? I didn't count it because it is so little)
- 1/2 teaspoon vanilla
- Zest of one lemon (reserve some for garnish)*
- 1/2 teaspoon lemon flavor*

Directions:
1. Preheat oven to 350 degrees.
2. My ramekins are the Corelle ones? They were maybe a little on the "too full" size hence the way it fell. I did not grease them at all. I suppose you could but since we ate them directly from the ramekins I did not want to use any of my teaspoons of oil!
3. Combine cottage cheese and yogurt in a blender and process until very smooth. Add the rest of the ingredients and process until combined. Pour into ramekins.
4. Bake for 30 minutes and begin checking for doneness (cake pulling away from the pan and beginning to turn a beautiful tan color). It may jiggle but should not be soupy anymore.
5. Garnish with reserved lemon zest. Allow to cool completely and then refrigerate until cold (several hours or overnight).

* I think you could leave out the lemon flavor and zest if you'd like. It wasn't overpowering though. Next time I make it I'm going to also put berries on top. And the NEXT time I make it I'm going to leave out the lemon and zest and make a chocolate Shakeology sauce ... yes, this recipe is a keeper!

1 comment:

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