main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese. The finished dish ends up as a dead ringer, flavor and texture wise, for a ricotta cheesecake. While we love this vanilla version, you could go in a citrus direction by stirring in a tablespoon of lemon zest.
zero weight watchers points per serving!
Ingredients
Cooking spray
4 spray(s)
Fat free cottage cheese
4 cup(s)
Monk fruit sweetener with erythritol
⅔ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Vanilla extract
1½ Tbsp
Egg
3 large egg(s)
Raspberries
1 cup(s)
Instructions
Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with raspberries before serving.
Serving size: 1 slice
Hardy