Vanilla Ricotta Cheesecake Recipe South Beach Diet Recipe Phase 1

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VANILLA RICOTTA "CHEESECAKE" (SOUTH BEACH DIET)



Vanilla Ricotta

Healthy version of cheesecake...south beach diet friendly. I make this about once a week and never get tired of it! It is my diet indulgence! Updated March 29, 2010; in response to criticism: use care...you must blend completely or it will not cook to a proper texture! I personally like the soft, delicate flavor the recipe produces as is.... If you prefer a more complex variation: Increase vanilla bean and/or extract OR add additional flavors if desired by adding to recipe as is if you prefer stronger flavor. To maintain a delicate, gourmet flavor, try substituting another extract or liquid flavoring for the vanilla extract and/or adding a dash of spices. Some ideas: Orange extract + Cloves; Rum Extract + Cinnamon; Vanilla Extract + Chocolate Chips; Peppermint Extract + Chocolate Syrup/Shavings/Chips; Orange Extract + Chocolate Syrup/Shavings/Chips; Rum Extract + Cinnamon, Cloves, and/or Ginger; Peanut Butter + Chocolate Chips

Provided by GoldsmithLissa

Categories     Cheesecake

Time 25m

Yield 4 mini cheesecakes, 4 serving(s)

Number Of Ingredients 5

2 cups ricotta cheese
3 Splenda quick packs
1 teaspoon vanilla extract
1/2 vanilla bean, scrape out
2 eggs

Steps:

  • Preheat oven to 350.
  • Mix well. (Use a blender or hand mixer if necessary to achieve whipped, smooth texture. Use care, if it is not blended well enough it will not cook to a smooth texture).
  • Pour into 4 ramekins.
  • Bake for 20 minutes.

Nutrition Facts : Calories 253.8, Fat 18.4, SaturatedFat 11, Cholesterol 168.5, Sodium 138.4, Carbohydrate 4.1, Sugar 0.7, Protein 17

BREAKFAST CHEESECAKE (SOUTH BEACH DIET, PHASE 1)



Breakfast Cheesecake (South Beach Diet, Phase 1) image

I adapted this from an old recipe for a lowfat cheesecake using sugar. Prep time does not include chilling time. When you get tired of eating eggs on the SB Diet, this will feel like a treat.

Provided by coconutty

Categories     Breakfast

Time 50m

Yield 1 cake, 4 serving(s)

Number Of Ingredients 8

16 ounces low fat cottage cheese or 16 ounces ricotta cheese
8 ounces plain low-fat yogurt
4 eggs
granular sweetener equal to 1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind (or to taste)
2 tablespoons lemon juice (or to taste)
cooking spray

Steps:

  • Preheat oven to 325°F.
  • Blend the cottage cheese for about a minute until perfectly smooth and free of lumps.
  • Add yogurt and blend another minute.
  • Add remaining ingredients and blend just to mix.
  • Correct seasoning.
  • Spray a 9 inch square pan with cooking spray.
  • Pour the batter into the pan.
  • Bake about 40 minutes or til set (insert a needle or small sharp knife that comes out clean).
  • Let remain in turned off oven, with the oven door closed, until oven cools completely.
  • Remove from oven; let cool on a rack.
  • Chill for at least 12 hours.

Nutrition Facts : Calories 210.6, Fat 8.4, SaturatedFat 3.2, Cholesterol 200.7, Sodium 483.7, Carbohydrate 9.2, Sugar 8.7, Protein 22.6

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