Greek Yogurt Cheesecakes with Quick Berry Compote - 26g Carbs, 2g Fiber, 14g Sugars
{Please note the ingredients call for honey and other things with sugars.
If you cannot use this then pass it by. Take care, Gloria}
From: Clean Eating Magazine
Get foolproof, silky cheesecake - that won't yield tempting leftovers
in the fridge for days and days - from your slow cooker, where a warm,
moist environment encourages gentle, even cooking in individual ramekins.
By Cara Lyons
Serves: 4
Hands-on time: 20 minutes
Total time: 6 hours, 30 minutes
CATEGORY: Vegetarian
Olive oil cooking spray
6 Tbsp rolled oats
2 Tbsp almond flour
1/2 tsp ground cinnamon
5 packets stevia, divided
2 tsp coconut oil, melted
2 tsp unsweetened plain almond milk
4 oz low-fat cream cheese, room temperature
2 Tbsp raw honey
1 egg
1 egg white
1 tsp pure vanilla extract
1/2 tsp fresh lemon juice
1/2 cup nonfat plain Greek yogurt (TRY: FAGE Total 0%)
COMPOTE
1/4 cup fresh squeezed orange juice
1 tsp arrowroot powder
2 packets stevia, or to taste
1 cup frozen mixed berries
1 tsp orange zest
Turn a 5 to 6-qt slow cooker on high. Coat 4 6-oz ramekins with cooking
spray.
In the bowl of a food processor, process oats, flour, cinnamon and
1 packet stevia until finely ground. Add oil and milk and pulse until
mixture forms wet crumbs. Divide oat mixture among ramekins, pressing
down with the back of a small spoon or your fingertips to cover bottoms.
Transfer ramekins to slow cooker, cover and cook for 15 minutes.
Meanwhile, in a large bowl, beat cream cheese, honey and remaining
4 packets stevia with an electric hand mixer on medium speed until
smooth and fluffy. Add egg and egg white, and beat until just combined.
Add vanilla and lemon juice and beat until just combined. Add yogurt
and beat just until combined.
Bring a kettle of water to a boil. Spoon cheesecake batter into
ramekins, dividing evenly. Carefully pour enough boiling water into
bottom of slow cooker to reach about 1/2 inch up sides of ramekins.
Decrease heat to low and drape a clean dish towel over the opening
of slow cooker to prevent condensation from collecting on lid and
falling into cheesecakes; place cover over top. Cook for 1 hour.
NOTE: Do not remove dish towel or lid while cooking.
Meanwhile, prepare compote: In a small saucepan, combine orange juice,
2 Tbsp water, arrowroot powder and 2 packets stevia. Add berries and
orange zest and place on high heat. Bring to a boil, then reduce heat
to medium-high and simmer until berries soften, about 5 minutes. Remove
from heat and let cool to room temperature. Transfer to a small bowl,
cover and refrigerate until needed.
Turn off slow cooker and let cheesecakes cool to room temperature, covered,
for about 1 hour, 30 minutes. Remove ramekins from slow cooker and slide
a thin knife around the edge of each cheesecake to loosen. Cover with
plastic wrap and refrigerate for at least 4 hours. Carefully unmold
cheesecakes with a knife and serve with compote, dividing evenly.
Servings: 4
Serving Size: 1 cheesecake and 2 Tbsp compote
Nutrition per Serving:
244 Calories, 11g Total Fat, 6g Sat. Fat, 69mg Cholesterol, 133mg Sodium,
26g Carbs, 2g Fiber, 14g Sugars, 10.5g Protein
Nutritional Bonus:
Nutritional Bonus: Greek yogurt, even the nonfat variety, delivers
extra protein while keeping the fat content down. It also contains
plenty of healthy bacteria known to improve digestion and enhance
urinary track health.
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