I found this one when I was doing Atkins. You could substitute the crust for a reg. graham cracker crust if you wanted.
Preheat oven to 350*
Spray a spring form pan with cooking spray.
Ingredients: Crust
1 1/2 C pecan pieces
6 packets of Splenda
1/2 C melted butter or margarine
Mix together and press on the bottom of springform pan and bake 10 minutes.
Filling:
3 8 oz bricks cream cheese, softened to room temperature (fat free will work)
4 eggs at room temperature
1 C splenda (if the filling is not sweet enough, add a little more to taste)
1/4 C sour cream (again, fat free may be used)
Combine all ingredients in a large mixing bowl and mix until smooth. Pour over baked pecan crust and bake for 55-75 minutes. If the edges are getting too brown before time is finished, lay a piece of foil over the top.
__________________ dx: endometriosis 1987
dx: migraines 1989
dx: asthma 2002
dx: recurring kidney stones due to renal calcium leak 2003
dx: rheumatoid arthritis 2004
dx: Sjogren's Syndrome 2004
dx: high blood pressure 2004
dx: suspected lupus 2006 (like I need anything else????)
dx: PCOS 2006
dx: IR 2006
dx: diabetes 2007
dx: positive ANA 2008
Married 1997
Miscarriage 1997, 1999 (twice), 2001
DS born 2000-the joy of my life To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
I don't have a recipe handy, but have you thought of using 'yogurt cheese' in place of the cream cheese? You take yogurt, and drain it out overnight, the best way is to put cheese cloth in a strainer, and let the yogurt sit so the whey drips out into a bowl. Once the majority of the whey is drained out what you have left is the consistancy of cream cheese, and it makes for a great and unique tasting cake. You also get the benefits of the fermented milk.
On that note, if you drain it half way, it makes for thick yogurt, which is the consistancy of sour cream, and it is a great replacement for high fat sour cream..
Cassy
__________________ AskCassyFirst.com
Cassandra Cox - Nutritional Consultant
Visit Cassy's Website - To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Visit Cassy's Blog - To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Read my PCOS story - To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
__________________ Rena To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Vance
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Corbin Bryce is here! 05.15.09 i love being a mom!!
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
M/C @ 8 1/2 weeks christmas eve 2007, "we'll always love you, nanobot" To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
See My PCOS Weight Loss Journey To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
i don't have an actual recipe, but here is what i've done before.. used splenda instead of sugar (really makes a difference) used finely processed walnuts (or pecans, but i think they might be a bit higher in fat? not really sure, might want to check up on that one) and a smidgen of olive oil/light butter (i'm sure you can substitute some other kind of liquid or binder, though) as a crust (you bake it for a few minutes beforehand to get it crispy). You might want to top it with some type of fruit to make it more.. fruity lol. And natural tasting (because we've used the splenda). Also, although it won't taste exactly the same, use lower fat cream cheese. I'm not too sure about the fat free cream cheese, but you might want to make 2 small batches, 1 of each kind. Look for some yummy, no cal tastes to yum it up, like perhaps vanilla or some other type of flavoring. good luck, and you've given me a craving for cheesecake! hehe :o)
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Here's a recipe like cassie is mentioning,( I havent tried it)
2 32oz cartons plain nonfat yogurt
8 ozs of crushed fat free or lowfat cookies (josef's is a good brand)
1 cup honey
2 teaspoons vanilla
4 tablespoons arrowroot
5 egg whites
Preheat oven to 300 degrees. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9 or 10 inch springfoam pan. Chill while preparing remaining ingredients.
With a rotary beater or hand mixer, beat yogurt , honey, vanilla, arrowroot and egg whites until thoroughly blended.
Pour filling into pan, bake at 300 degrees for 60 to 75 minutes until center is set and surface is lightly browned
Remove from oven, cool to room temp; refrigerate several hours until thoroughly chilled.
Cheesecake? 
