Choconut Cheesecake (low carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 232.2
- Total Fat: 17.8 g
- Cholesterol: 53.7 mg
- Sodium: 326.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.0 g
- Protein: 8.6 g
View full nutritional breakdown of Choconut Cheesecake (low carb) calories by ingredient
Introduction
Something like a Mounds bar cheesecake Something like a Mounds bar cheesecakeNumber of Servings: 12
Ingredients
-
4 8-oz packages neufchatel cream cheese
1 cup Splenda sugar substitute for baking
1 6-oz page light vanilla yogurt
2 tbsp baking cocoa
1/2 cup unsweetened grated coconut
3/4 cup egg whites or egg substitute
1/2 cup Kashi Go Lean cereal
Directions
1) Preheat oven to 325 degrees F.
2) Lightly coat the inside of a 9" springform pan with cooking spray (canola oil).
3) Crush cereal and sprinkle evenly over the bottom of the springform pan.
4) In a large bowl, mix cream cheese, Splenda and yogurt on medium speed.
5) Add egg whites, mix on low speed until blended.
6) Split batter into two bowls.
7) Fold coconut into the first bowl of batter. Transfer mixed batter to the springform pan, and spread across the bottom.
8) Mix cocoa into the second bowl of batter; spread cocoa batter over the first layer of batter in the springform pan.
9) Bake for 60-70 minutes, or until the middle is almost set.
10) Cool to room temperature, and then refrigerate for at least four hours.
11) Serve chilled.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user MARSBUGS.
2) Lightly coat the inside of a 9" springform pan with cooking spray (canola oil).
3) Crush cereal and sprinkle evenly over the bottom of the springform pan.
4) In a large bowl, mix cream cheese, Splenda and yogurt on medium speed.
5) Add egg whites, mix on low speed until blended.
6) Split batter into two bowls.
7) Fold coconut into the first bowl of batter. Transfer mixed batter to the springform pan, and spread across the bottom.
8) Mix cocoa into the second bowl of batter; spread cocoa batter over the first layer of batter in the springform pan.
9) Bake for 60-70 minutes, or until the middle is almost set.
10) Cool to room temperature, and then refrigerate for at least four hours.
11) Serve chilled.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user MARSBUGS.
Member Ratings For This Recipe
-
STARRCHILDS01
The best part was the crust..Kashi makes a better crust than nuts. I followed the recipe, but put my foiled springform pan in another roaster with water to protect it from burning. I would make it again, it was a hit with my family, but I think next time I will try toasting the coconut first. YUM!! - 1/31/08