Cheesecake is normally packed full of sugar and loaded with calories but this clever recipe loses most of the sugar but none of that creamy texture and awesome taste! Perfect sugar craving fighter for your 20 no sugar days challenge. Okay, you’ll have to forgo the crunchy biscuit base but that’s the price you pay for living the low sugar lifestyle, in exchange for a healthier lifestyle!
Update: Looking for more not sweet treats ? Diane is a certified nutrition consultant and author of two New York Times bestselling books, created the 21 Day Sugar Detox Program with 2 beautiful books with over 100 recipes in each book. Recipes are easy and take less half hour to prepare. Find what is inside each book on my review here.
Ingredients – 4 Servings
250 grams low fat cottage cheese
½ low fat strawberry milk
4 scoops strawberry flavored whey protein – Choosing the best protein for you
4 heaped tablespoons organic peanut
2 tablespoons chopped almonds
Place the cottage cheese and strawberry milk in a blender, the model I use explained here, and whizz up until smooth. Pour the mixture into a bowl and stir in the protein powder and then the peanut butter. Combine until all the ingredients are evenly distributed. Pour the mixture into one large or four small oven-proof ramekins and place them in a deep-sided baking tray. Fill the tray with water half way up the side of the ramekin(s).
Place in a preheated oven set to 180 degrees centigrade and bake for 40-60 minutes. A knife inserted into the center of the mixture should come out clean when the cheesecake is ready. When cooked, remove from the oven. When cool to the touch place in the fridge for 4 hours or, preferably, overnight. Sprinkle with chopped almonds and serve.
Find more low sugar dessert recipes here.
Nutrition information per serving:
Protein 40 grams
Carbohydrate 23.5 grams
Sugar 9 grams
Fat 10.5 grams