Hi lorettav i would like your suggestions on some cheese cake recipes.

inatic · 02-23-2003, 12:14 PM

HI!! I was over on the recipe board and posted an idea to make cheese cake out of cottage.. i never knew there was such a thing. shawneesioux suggested that i post here for your help

Here is the link from the recipe board..http://www.low-carb-friends.com/bbs/...threadid=69752

anyhoo.. some great ideas and recipes were summitted.

there was flour in the original recipe. It was suggested that it could be left out and and some opinions that it would be needed to keep the consistency of the cake. I can use whole wheat flour(??)(somersizing) level 2 and Body for Life) but i am trying to keep the carbs out of it, so what would you suggest that would taste the best .

And if you have any personal favorites please refer me to those as well. My intent was to up the protein for body building while holding down some of the fat.

Thanks for your help.

Loretta V · 02-23-2003, 01:30 PM

inatic

Here is the recipe that Shawnee found for me that works. I use non fat yogurt cheese (after draining the yogurt for several days)
I was have a terrible time getting my recipe to set. This one that Shawnee found for me has worked out great. I did use the ww flour. That worked fine for me. I also used about one cup of lowfat ricotta cheese to enable my brew to measure 3 total cups of "cheese".
Yogurt Cheesecake
1 1/2 cups graham cracker crumbs
3 tablespoons margarine, melted
1 cup lowfat cottage cheese
2 cups plain nonfat yogurt
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
2 large egg whites
2 teaspoons vanilla
cherry pie filling or fresh fruit
In a small bowl, mix graham cracker crumbs and butter until well combined. Press crumb mixture firmly over bottom and part of the way up sides of an 8-inch spring-form pan. Bake in a 350F degree oven for 7 minutes. Let cool on a rack. Reduce oven temperature to 300F degree.
In a food processor, whirl cottage cheese and yogurt until smooth and glossy (at least 1 minute). Add sugar, flour, egg, egg whites, and vanilla; whirl until smooth. Pour filling into crust and bake until top feels dry when lightly touched and center giggles only slightly when pan is gently shaken (about 55 minutes). Let cool completely on a rack. Top with pie filling or fresh fruit.
Cover airtight and refrigerate for at least 8 hours before serving.
Makes 10 servings.
NOTE: This recipe adapted easily to an excellent Black Forest Cheesecake by substituting chocolate graham crackers for the regular grahams, and using lite cherry pie filling

I used a no bake almond crust instead of the graham cracker to cut the carbs. I just sprayed my pie dish with pam put in the ground almonds, sprinkled some liquid sweetner on and another spray of butter. Low fat and low carb, tastes great.

I was about to give it up. Shawnee has lots of ideas are "ways" to make things work out right.

inatic · 02-23-2003, 02:07 PM

wow.. thank you .. this looks great. I am going to post the link for this on the other recipe thread.

Thanks again for your help..

02-23-2003, 12:14 PM	#1
inatic Way too much time on my hands! Join Date: Jul 2002 Location: Alpharetta,Ga. Posts: 12,578 Gallery: inatic Stats: 182/126.2 5'4 46!yo 16/4 5 kidlets later! WOE: Coach Supervised Start Date: LC since 2/02 B'building since 10/15/02	Hi lorettav i would like your suggestions on some cheese cake recipes. HI!! I was over on the recipe board and posted an idea to make cheese cake out of cottage.. i never knew there was such a thing. shawneesioux suggested that i post here for your help Here is the link from the recipe board..http://www.low-carb-friends.com/bbs/...threadid=69752 anyhoo.. some great ideas and recipes were summitted. there was flour in the original recipe. It was suggested that it could be left out and and some opinions that it would be needed to keep the consistency of the cake. I can use whole wheat flour(??)(somersizing) level 2 and Body for Life) but i am trying to keep the carbs out of it, so what would you suggest that would taste the best . And if you have any personal favorites please refer me to those as well. My intent was to up the protein for body building while holding down some of the fat. Thanks for your help. __________________ Ileen Ya Gotta wanna! Coached by: Erik Ledin, LeanBodies Consulting My picture journey http://community.webshots.com/user/inatic http://s317.photobucket.com/albums/mm366/inatic/ Last edited by inatic : 02-23-2003 at 02:00 PM.

02-23-2003, 01:30 PM	#2
Loretta V Way too much time on my hands! Join Date: Jun 2002 Location: Kentucky Posts: 14,104 Gallery: Loretta V Stats: 140/122/120 WOE: Low Carb & Low Fat Start Date: July 2001/ Low Carb Friends 9/2001	inatic Here is the recipe that Shawnee found for me that works. I use non fat yogurt cheese (after draining the yogurt for several days) I was have a terrible time getting my recipe to set. This one that Shawnee found for me has worked out great. I did use the ww flour. That worked fine for me. I also used about one cup of lowfat ricotta cheese to enable my brew to measure 3 total cups of "cheese". Yogurt Cheesecake 1 1/2 cups graham cracker crumbs 3 tablespoons margarine, melted 1 cup lowfat cottage cheese 2 cups plain nonfat yogurt 1/2 cup sugar 1 tablespoon all-purpose flour 1 large egg 2 large egg whites 2 teaspoons vanilla cherry pie filling or fresh fruit In a small bowl, mix graham cracker crumbs and butter until well combined. Press crumb mixture firmly over bottom and part of the way up sides of an 8-inch spring-form pan. Bake in a 350F degree oven for 7 minutes. Let cool on a rack. Reduce oven temperature to 300F degree. In a food processor, whirl cottage cheese and yogurt until smooth and glossy (at least 1 minute). Add sugar, flour, egg, egg whites, and vanilla; whirl until smooth. Pour filling into crust and bake until top feels dry when lightly touched and center giggles only slightly when pan is gently shaken (about 55 minutes). Let cool completely on a rack. Top with pie filling or fresh fruit. Cover airtight and refrigerate for at least 8 hours before serving. Makes 10 servings. NOTE: This recipe adapted easily to an excellent Black Forest Cheesecake by substituting chocolate graham crackers for the regular grahams, and using lite cherry pie filling I used a no bake almond crust instead of the graham cracker to cut the carbs. I just sprayed my pie dish with pam put in the ground almonds, sprinkled some liquid sweetner on and another spray of butter. Low fat and low carb, tastes great. I was about to give it up. Shawnee has lots of ideas are "ways" to make things work out right. __________________ Loretta Goal 120 12/01/01 5'2" Maintaining 118/122 **** 7 YEARS 2 pounds over goal 4/06 WHEREVER YOU ARE - BE ALL THERE! BarbCO 4-15-2007

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02-23-2003, 02:07 PM	#3
inatic Way too much time on my hands! Join Date: Jul 2002 Location: Alpharetta,Ga. Posts: 12,578 Gallery: inatic Stats: 182/126.2 5'4 46!yo 16/4 5 kidlets later! WOE: Coach Supervised Start Date: LC since 2/02 B'building since 10/15/02	wow.. thank you .. this looks great. I am going to post the link for this on the other recipe thread. Thanks again for your help..