As part of my weight loss program I have to eat as few carbs as I can and as much protein as possible. Each day I’m trying to average between 60-80 grams of protein. This can be hard to do. And when you have to cutout desserts it can be hard. So I gathered a few recipes and fiddled with this one and that one to make a dessert that can taste good and also be good for me: Low carb, high protein Ricotta cheesecake.
- 2 cups ricotta cheese
- 3 packets Splenda
- 1 tsp vanilla extract
- 1/2 vanilla bean – scrape out
- 2 eggs worth of egg substitute. (Each one is a little different. Mine is 1/4 cup=1 egg)
Mix all ingredients together well. I started with the ricotta on the bottom and added the rest down the list so I knew I wouldn’t leave anything on the bottom of the bowl. Bake at 350 degrees for 20 minutes. You can easily make these in smaller dishes to make a single serve option.
The Caloric Breakdown:
|Total Fat||9.7 g|
|Saturated Fat||6.1 g|
|Polyunsaturated Fat||0.3 g|
|Monounsaturated Fat||2.8 g|
|Total Carbohydrate||7.2 g|
|Dietary Fiber||0.0 g|
“This is my entry to the Hotpoint family baking competition”