Wednesday, January 7, 2009

Protein Cheesecake







PROTEIN CHEESECAKE
hi-pro, lo-carb and no fat...made with cottage cheese and fat free cream cheese w/protein powder added













just a bite












protein cheesecake w/homemade apricot preserves
let me see if i can put the recipe in writing...i make it every week, different flavors...ooooh!...peanut butter is my new favorite. tried chocolate and wasn't too impressed.
lemon is my good ol' stand by and the one that everyone enjoys. so here's my recipe...

LEMON PROTEIN CHEESE CAKE
2 c. low fat cottage cheese
1/4 c. fat free cream cheese
1 sm box sug. free lemon jello disolved in 1/2 c. boiling water
1 scoop vanilla protein powder
1 Tbs lemon zest
i use an immersion blender (stick blender) and a big glass pitcher for blending...BLENDING IS KEY to the sucess of this cheese cake
just add one thing at a time and blend well...i emphasize WELL!...you don't want cottage cheese chunks.
i pour it into seperate servings, but it also works in a small cake pan or pie plate.
take this basic recipe and run with it...try different flavors. try stretching it woth another cup of c.cheese or more cream cheese. for the peanut butter one i use 6 Tbsp. creamy p-nut butter and a plain gelitin packet and add splenda to sweeten it up. this ups the calories, but it's alllll good fat, right?

11 comments:

Brad said...

After mixing, just refrigerate till set?

Jules and Ruby said...

hi Brad... yes, refrigerate 'till set. hope you like it....and thanks for stopping by

Anonymous said...

At the top you say the recipe is fat free, but you list low-fat cottage cheese as an ingredient. Would you recommend using low-fat or non-fat cottage cheese?

Jules and Ruby said...

hi Anonymous...i still make this all the time. we normally have the low fat in the fridge, but i have used non fat Knudsen's cottage cheese and it works great. hope this works for you...j

MIssFran81 said...

Tried this out on the weekend for my Gym Buddies! Absolutely delicious! I used Mango Passionfruit low cal jelly crystals and lots of fresh passionfruit pulp swirled through! A big hit and I will definitely be making it again! (can't wait to try different flavour combinations!!) Thank you so much for sharing!! x

Jules and Ruby said...

hi MissFran81...so glad you liked it and thanks for report back.

Anonymous said...

I just found your food blog. OMG, I may never leave the kitchen again. These recipies are amazing! Where to start!,,,thank you!

Jules and Ruby said...

hi Anonymous !!! so glad you stopped by. i hope you make some goods and report back. i always like to hear if things turn out...or not. thanks so much and hope to see you around soon.

Anonymous said...

If I were to use all cream cheese and no cottage cheese would the recipe still turn out?

Jules and Ruby said...

anonymous....HI...yes i think all cream cheese would work. might be a thicker. i was trying to save on calories and fat. give it a try and let me know?....

Anonymous said...

hi, there. made this last night...OMG, it was so GOOD! When making the pb version, should I dissolve the plain gelatin into a 1/2 cup of boiling water as well?

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