16 ounces nonfat cottage cheese
¾ cup liquid egg substitute
3 cups Splenda Pourable (or Stevia per your taste preference- (Warren likes a tablespoon of Pure Stevia Extract but it is not edible for anyone else as he has developed an over sweet taste for it…. I would start with ½ - 1 teaspoon and taste before baking IF you want to go with the Stevia)
4 ounces (1/2 of 8-ounce package) fat free cream cheese
3 teaspoons vanilla extract
Heat oven to 300 degrees. Spray 9-inch or 10 inch spring form pan with vegetable spray. (I prefer a glass bottom spring form pan so it doesn’t taste metallic)
Put cream cheese (cut in small cubes), cottage cheese, egg substitute, splenda, and vanilla in food processor and process until smooth. Pour into prepared pan and place on a foil lined baking sheet. Bake about 60 minutes (or until edges slightly brown and contents set)
Prepare yogurt topping. Spread on top, then place on a plate because it will drip and refrigerate. When chilled, unclip side of pan and remove. Keep refrigerated.
2/3 cup plain nonfat yogurt
2/3 cup Splenda (or Stevia per your taste preference)
Stir together and spread on top.
For chocolate cheesecake add 1/3 cup cocoa and only 1 tsp of vanilla.
For coconut cheesecake add 6 TBS unsweetened shredded coconut (I buy from health food store)
Can top with about 5 tablespoons of favorite Simply Fruit or Polaner’s All Fruit, or fresh strawberries.
CALORIE AND PROTEIN CONTENT:
With yogurt topping: Total cheesecake is 700 calories (100 grams of protein)
Without yogurt topping: Total cheesecake is 600 calories (100 grams of protein)
Note: Cocoa adds 80 calories so add or deduct as needed. Vanilla is 12 calories per teaspoon.