Friday, May 30, 2008

High Protein Chocolate Peanut Butter Cheesecake

18 oz 1% large curd cottage cheese, drained, rinsed, pat dry
1 lb (16 oz) fat-free cream cheese
1/4 cup real maple syrup
2 Tbsp carob (or cocoa) powder
3 large eggs
3/4 tsp pure stevia powder (or 1 "pitcher packet" of splenda; one cup sugar sweetness)
1 tsp pure vanilla or french vanilla extract
1 tsp chocolate extract
1/2 tsp baking powder
1/4 cup partially defatted peanut flour (12% fat)
2 oz premium chocolate (80% cocoa or more)

1. Combine all in a food processor.
2. Pour batter into silicone muffin tins
3. Cook at 350 F in a water bath, until center is solid, about 23 minutes (will vary based on oven)
4. Cool completely overnight in frig and scoop out individual "cheesecakes"

100 kcal; 2 g fat; 11g protein; 8.5g carbs

Replace PB flour with 1 container of vanilla pudding mix; serve with syrup made with 1/2 cup frozen raspberries microwaved on high for 30 or so...mmm mmm good!