I happen to be one of those people who like to cook and try to find healthy substitutes for delicious desserts. Today's creation was a reduced fat, low carb, blueberry cheesecake. The hubbs definitely enjoyed it because it's not as heavy and fattening as real cheesecake, but it tastes just as amazing!
Prep time - 20 minutes or less
Cook Time - 1 hour
Ingredients:
3 egg whites
3/4 cup Splenda (or any sugar substitute)
2 tblsp flour
1 package fat free cream cheese
1/2 cup reduced fat or fat free cottage cheese
1 tsp vanilla
16 chocolate chips (only 70 calories using Ghirardelli premium chips)
1/2 cup frozen blueberries
Chocolate graham crackers for crust
1 tsp coconut oil
Directions:
Preheat oven to 350
Whip egg whites, cream cheese, cottage cheese, sugar, and vanilla in a bowl. Then add frozen blueberries.
Melt coconut oil and pour into a bowl with crushed graham crackers and start pressing into pan to create crust.
Pour cheesecake filling into the crust and sprinkle along the top with chocolate chips
Bake for 30 minutes and set in fridge for about 45 to cool and harden.
I hope you enjoy!
XO- Steph
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