Lemon Cheesecake
Makes
2 Servings
Ingredients
- - 250 g fat free cottage cheese
- - 2 eggs
- - 3/4 cup Splenda
- - 2 lemons, juiced
- - 1/2 tsp baking powder
- - Zest from half a lemon
Directions
- 1. Preheat oven to 375 degrees
F.
- 2. In a blender, blend cottage
cheese and eggs until smooth and creamy in texture. Remove mixture from
blender and place into a mixing bowl. Mix in Splenda and lemon juice.
Finally, add baking powder and lemon zest and mix well.
- 3. Fill two 2.5" ramekins
with the mixture.
- 4. Fill a large baking pan
half-full with hot water. Place the ramekins inside the baking pan so that
the water comes approximately half way up the sides of ramekins.
- 5. Place the baking pan
containing the ramekins into the oven and allow to bake for 35 to 40
minutes.
- 6. When finished baking, remove
the baking pan from the oven and the ramekins from the water. Allow
ramekins to cool outside of the water pan. When cool to the touch, place
into the fridge over night.
Nutritional Facts
(Per Serving)
- Calories: 324
- Protein: 57g
- Carbohydrates: 8g
- Fat: 7g
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