Nate's Healthy Breakfast Cheesecake recipe
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Ingredients
- 1 cup graham cracker crumbs ½ cup oats ⅓ cup water ¼ cup defatted soy flour 1 ounce fat-free cream cheese, softened 2 ½ (8 ounce) packages fat-free cream cheese 12 ounces fat-free small curd cottage cheese ¾ cup skim milk ½ cup liquid egg substitute (such as Egg Beaters®) 1 ¾ cups granular sucralose sweetener (such as Splenda®) 1 cup non-fat plain Greek yogurt (such as Fage® Total 0%) ¼ cup defatted soy flour 1 tablespoon vanilla extract
Nutrition Info
- 236.1 caloriescarbohydrate: 26.2 gcholesterol: 9.9 mgfat: 3 gfiber: 1.9 gprotein: 25.2 gsaturatedFat: 1 gservingSize: -sodium: 677.8 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Nate's Healthy Breakfast Cheesecake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Pulse graham cracker crumbs, oats, water, soy flour, and cream cheese together in a food processor or blender on high until smooth. Press crust mixture into greased pie pan.
Mix cream cheese, cottage cheese, milk, and liquid egg substitute in a blender until completely smooth. Pour into a large mixing bowl. Add sweetener, yogurt, soy flour, and vanilla extract and mix well. Pour filling into crust.
Bake in the preheated oven until top begins to brown, about 1 hour. Let cool completely, 3 to 4 hours. Refrigerate until serving.