| Sheila’s Cheesecake Supreme
(Decalorized) The Oaks at Ojai (California) By Sheila Cluff Makes 8 servings 80 calories per serving 3 C Lowfat Cottage Cheese (1%) 2 Egg Whites 2 T Honey 1 tsp Vanilla ½ tsp Almond Extract 2 T Lemon Juice 1. Combine in blender and process until creamy 2. Place a pan of water in the bottom of a 350º oven. 3. Pour blender contents into a nonstick sprayed backing dish (9”x13”) 4. Bake at 350º for 45 minutes, reduce oven temperature to 300º and bake for 15 minutes longer. 5. Chill and serve alone or with *glazed fruit - *(recipe follows). Glazed Fruit ½ C Apple Juice concentrate 2 tsp Arrowroot 1. Whisk together in a small sauce pan and cook and stir over low heat to thicken and clear. TO MICROWAVE: whisk together in a 4-cup glass bowl or measuring cup and microwave to thicken (1-1/2 to 2 minutes). 4C Fresh fruit (strawberry, peach, kiwi, mango, nectarine, blueberry, raspberry and papaya are all good choices. 2. Prepare fruit in bite sized pieces and place on top of cooled cheesecake, then add glaze to placed fruit. Note: This Cheesecake has long been one of the favorites at my spa, The Oaks at Ojai. However, something is missing in this version. It’s the egg yolks. Leaving them out has reduced the percentage of fat by over 20%. Reducing the calories, of course, allows us to have a larger piece! Enjoy! Carb 7 gm (33%), Protein 11 gm (57%), Fat 1 gm (10%, Sodium 357 mg
Print a copy of this article, |