Breakfast Cheesecake Cups
Nov 30, 2006 8:07:20 GMT -8
Post by carol on Nov 30, 2006 8:07:20 GMT -8
Breakfast Cheesecake Cups
2 cups 1% cottage cheese
8 oz. tub-style light cream cheese-room temperature
2/3 cup Splenda Granular
1/2 tsp. almond extract
1/2 tsp. orange zest
2 large eggs
2 large egg whites
*Preheat oven to 350 °
*Set seven, 6 oz. custard cups in a large baking pan, with at least 2" sides.
*In a food processor, puree cottage cheese until completely smooth. Add cream cheese, Splenda, extract & zest; process until smooth.
*Add eggs & whites, one at a time; process to incorporate.
*Pour mixture into custard cups. Add HOT water to the pan until halfway up the sides of the custard cups.
*Bake 25-30 mintes or until set in the center.
*Chill for at least 4 hours before serving.
Per serving{1/2 cup}
130 calories, 8 grams fat{4 grams saturated}, 0 grams fiber, 6 grams carbs, 14 grams protein, 380 mgs. sodium
Diabetic Exchange: 2 lean meat, 1/2 carb
WW Point comparison: 3 Points
SOURCE: Sensational Splenda Recipes{Marlene Koch}
Note from author:
"When teaching a cooking series called Low Carb Done Right", I offered my students none other than cheesecake for breakfast. Now, that got a smile! These creamy orange scented cheesecake cups have as much protein as 2 eggs, with less fat & calories. What a sweet way to start your day".....Marlene Koch
2 cups 1% cottage cheese
8 oz. tub-style light cream cheese-room temperature
2/3 cup Splenda Granular
1/2 tsp. almond extract
1/2 tsp. orange zest
2 large eggs
2 large egg whites
*Preheat oven to 350 °
*Set seven, 6 oz. custard cups in a large baking pan, with at least 2" sides.
*In a food processor, puree cottage cheese until completely smooth. Add cream cheese, Splenda, extract & zest; process until smooth.
*Add eggs & whites, one at a time; process to incorporate.
*Pour mixture into custard cups. Add HOT water to the pan until halfway up the sides of the custard cups.
*Bake 25-30 mintes or until set in the center.
*Chill for at least 4 hours before serving.
Per serving{1/2 cup}
130 calories, 8 grams fat{4 grams saturated}, 0 grams fiber, 6 grams carbs, 14 grams protein, 380 mgs. sodium
Diabetic Exchange: 2 lean meat, 1/2 carb
WW Point comparison: 3 Points
SOURCE: Sensational Splenda Recipes{Marlene Koch}
Note from author:
"When teaching a cooking series called Low Carb Done Right", I offered my students none other than cheesecake for breakfast. Now, that got a smile! These creamy orange scented cheesecake cups have as much protein as 2 eggs, with less fat & calories. What a sweet way to start your day".....Marlene Koch