Vanilla Blueberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup part skim ricotta2 cups lowfat cottage cheese1 cup liquid egg whites (or 8-9 large egg whites)1 single-serving Blueberry yogurt (I used greek)1.5 scoops vanilla whey protein powder1 tsp vanilla extractabout 40 blueberries
Preheat the oven to 375. Spray a *deep* pie pan with nonstick spray. (I didn't have a deep pan so I had to use two regular ones so it didn't overflow).
Beat together yogurt, cheeses, powder, and vanilla.
Whip egg whites and fold through mix. Also fold in blueberries. Pour into pie pan.
Bake for 30 min.
Turn oven temp down to 300 and bake for another 30 min.
Turn oven off and leave in the oven for another thirty minutes.
Take it out and put it in the fridge to cool for at least a few hours but preferably overnight.
When serving it, I like to drizzle on agave syrup, and sometimes also top with flaxseed meal, crushed cereal, or nuts as a faux crust.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH_45.
Beat together yogurt, cheeses, powder, and vanilla.
Whip egg whites and fold through mix. Also fold in blueberries. Pour into pie pan.
Bake for 30 min.
Turn oven temp down to 300 and bake for another 30 min.
Turn oven off and leave in the oven for another thirty minutes.
Take it out and put it in the fridge to cool for at least a few hours but preferably overnight.
When serving it, I like to drizzle on agave syrup, and sometimes also top with flaxseed meal, crushed cereal, or nuts as a faux crust.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAH_45.
Nutritional Info Amount Per Serving
- Calories: 145.6
- Total Fat: 3.4 g
- Cholesterol: 12.1 mg
- Sodium: 285.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.4 g
- Protein: 20.9 g
Member Reviews