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Old 08-21-2012, 02:02 AM   #60
LizRR
IP: 2/28/12-9/1/12
 
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Join Date: Mar 2012
Location: Plano, Texas
Posts: 2,138

S/C/G: 180/180/145

Height: 5'6"/39yo

Default Strawberry Cheesecake

Ingredients:
Crust:
2 Graham Cracker Sheets
1 oz Nonfat Yogurt

Filling:
1 Egg
4oz AllWhites Egg Whites
1/4 packet Knox Unflavored Gelatin
1/3 cup Lowfat Ricotta Cheese
1 cup Strawberries
1/2 tsp Vanilla Extract
3 tbsp No-Calorie Sweetener

Directions:
Make Crust:
1. In mixing bowl, add Egg Whites only
2. In pie pan, crush 2 Graham Cracker Sheets into crumbs and mix with 1 oz Nonfat Yogurt, coating bottom of ramekin/pie pan/etc with the mixture. Tip: use the back of a wet spoon to assist in spreading the crust.
3. Bake crust at 350 degrees for ~5-7 minutes
4. Brush inside of crust with egg whites
5. Bake crust an additional 7 minutes at 350 degrees. This creates a 'waterproof' coating to keep your crust from getting soggy.

Filling & Assembly:
1. In mixing bowl, sprinkle in Gelatin to the Egg Whites and allow to dissolve/stir with fork ~1 minute. You want to make sure the gelatin gets correctly incorporated into the rest of the ingredients by dissolving in liquid first. In the meantime, thinly slice your Strawberries lengthwise.
2. To the Gelatin & Egg Whites - add Ricotta, Egg, Vanilla, Sweetener and blend together. I used my immersion blender in a mixing bowl, a blender or food processor would work too, you want to pulverize out the cottage cheese curds into your custard.
3. Pour custard mixture inside crust.
4. Top your cheesecake with sliced Strawberries.
5. Bake at 350 degrees for ~45 minutes
6. Allow to chill/set in the fridge

Phase 3 Nutritional Information:

Product_____________________Serving____Fat_______C arb______Protein____Cal

Protein-------------------------------------------------------------------
Large Eggs..................1 egg..... 5.0g ...... 0.0g .... 6.0g ..... 70
AllWhites Egg Whites........4 oz...... 0.0g ...... 0.0g ... 13.3g ..... 67
Knox Gelatin powder.........1 packet.. 0g ........ 0g ...... 6g ....... 20

Grain------------------------------------------- <30g --------------------
Honey Maid Graham Crackers..2 sheets.. 3.5g ..... 23.0Ng ... 2.0g .... 130

Fruit------------------------------------------- <20g --------------------
Strawberries................1 cup..... 0.0g ..... 12.8g .... 1.0g...... 53

Dairy------------------------------------------- <15g --------------- <120
Lowfat Ricotta Cheese.......1/3 cup... 3.3g ...... 4.0g .... 6.7g ..... 80
Greek Gods Nonfat Yogurt....1 oz...... 0.0g ...... 2.0g .... 1.3g ..... 15

TOTAL_______________________________ <15.0g ______________ >25.0g___400-500
..................................... 11.8g ..... 41.8g.... 36.3g .... 435


Recipe Notes:
*I didn't know how far my "crust" would go with 1 serving, so I did it in small ramekins and it covered all 4. I think a larger ramekin would probably be covered just fine (and less dishes!).
*I made a double serving using apricots sliced on top - delicious! A double serving is "just right" for 1 pie pan. Enough crust to cover a pie pan, and enough custard to generously fill. Slicing and baking the fruit on top 'carmelizes' them further for a nice sweet bite.
__________________

Started Ideal Protein - Phase 1: 2/28/2012, Phase 4: 9/1/2012
#1:-9lb,-1.19%; # 7:-3lb,-0.55%; *13:-5lb,-0.76%; #18:-2lb,-0.87%; Start Phase2! Start Phase 3!
#2:-6lb,-1.01%; # 8:-3lb,-0.60%; #14:-2lb,-0.48%; #19:-3lb,-0.53%; #1:-0,-0.00%; #1:+1.4lb,+0.82%
*4:-6lb,-0.95%; # 9:-4lb,-0.69%; #15:-.4lb,-0.1%; *21:-3lb,-1.40%; #2:-0,-1.10%; #2:-1.0lb,-0.33%
#5:-5lb,-0.79%; #10:-2lb,-0.50%; #16:-4lb,-0.98%; #22:-5lb,-1.41%
#6:-3lb,-0.57%; #11:-4lb,-0.76%; #17:-2lb,-3.70%; *on travel WI#3,12,20


Last edited by LizRR; 01-07-2013 at 11:43 AM.
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