Spanish Cinnamon Cheesecake
- Number of Servings: 12
Ingredients
1 1/2 cups egg substitute1 cup Splenda granular2 cups fat free cottage cheeseGrated peel from 1 lemon1 tsp ground cinnamon
Preheat oven to 350 degrees. Spray 9-10 inch springform pan with nonstick cooking spray.
Combine egg substitute and Splenda in blender until light and fluffy. Add in cottage cheese, 1/2 cup at a time, blending until completely smooth.
Stir in lemon peel and cinnamon.
Pour into prepared plan.
Bake for approximately 45 minutes in bottom of oven.
May need to cover with foil after 30 minutes to prevent edges from getting too brown.
Number of Servings: 12
Recipe submitted by SparkPeople user OOH-LALA.
Combine egg substitute and Splenda in blender until light and fluffy. Add in cottage cheese, 1/2 cup at a time, blending until completely smooth.
Stir in lemon peel and cinnamon.
Pour into prepared plan.
Bake for approximately 45 minutes in bottom of oven.
May need to cover with foil after 30 minutes to prevent edges from getting too brown.
Number of Servings: 12
Recipe submitted by SparkPeople user OOH-LALA.
Nutritional Info Amount Per Serving
- Calories: 51.9
- Total Fat: 0.0 g
- Cholesterol: 1.7 mg
- Sodium: 146.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.1 g
- Protein: 7.9 g
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