Pina Colada Cheesecake
Just sort of came up with this today, was in the mood for something cool and tropical, and this was perfect. :)
I used neufchatel cheese (Philly 1/3-less-fat cream cheese) cause it's all I have. You could use cream cheese, might even work better. I think it would still be 6 net carbs regardless of whether you used cream cheese or neufchatel, would just have more fat with regular cream cheese. Also, taste-test after blending everything together. I don't like it too sweet, so you may want more than 4 packs of Splenda, or use Splenda granular (I didn't have any). Pina Colada Cheesecake Crust ----- 1/4 cup ground almonds 1 tablespoon melted butter Filling ----- 1 envelope unflavored gelatin (knox) 1/2 cup water 1 cup cottage cheese 2/3 cup unsweetened pineapple chunks in juice 1/4 cup unsweetened coconut flakes 8 ounces neufchatel cheese -- softened (or regular cream cheese) 1 teaspoon vanilla extract 4 packets Splenda Combine ground almonds and butter; spread evenly on bottom of a pie plate. Bring water to a boil. Pour over gelatin in a small bowl and stir until completely dissolved; set aside. Combine cottage cheese, pineapple, and coconut in blender; blend well. Add softened neufchatel cheese, vanilla extract, and Splenda and blend again. Slowly add in gelatin mixture, blending between additions. Pour filling into prepared pie plate; refrigerate until set. Makes 8 servings. Per Serving: 169 Calories; 12g Fat (64.1% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 246mg Sodium. |
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