Angelic Almond Cheesecake.Ready for a creamy creation that's low in net carbohydrates and a third less fat than regular cheesecake? We use natural fructose fructose /fruc·tose/ (frook´tos) a sugar, C6H12O6, found in honey and many sweet fruits; used as a fluid and nutrient replenisher. fruc·tose (fr  k
(fruit sugar fruit sugar (fr t)n. ), which is easily metabolized by the liver. Experts believe
that 40 percent of the carbohydrates are assimilated. And don't let
this bit of cholesterol scare you; not all cholesterol is bad. If you
have high cholesterol, simply substitute three egg whites for the two
whole eggs, and the cholesterol in this recipe will be negligible.
Enjoy! See fructose. Beat cream cheese and soy spread on high, until light and fluffy. (Use a blender if it's not perfectly smooth.) Gradually add soymilk, fructose, cinnamon, vanilla 1. Any of various tropical American vines of the genus Vanilla, especially V. planifolia, cultivated for its long narrow seedpods from which a flavoring agent is obtained. 2. The seedpod of this plant. Also called vanilla bean. 3. A flavoring extract prepared from the cured seedpods of this plant or produced synthetically. adj., and pudding mix. Add egg whites on
lowest speed; then add eggs until just mixed in. Pour filling into the
cooled crust. Sprinkle almond topping evenly, and bake for 1 hour at
325[degrees]F. on middle rack. Turn off oven and leave cheesecake in
oven another hour; then cool on a rack for 1 additional hour or until
completely cool. Refrigerate 6-7 hours before removing sides of
springform pan. Garnish with cinnamon sticks (optional) and cut into 9
equal pieces. Per piece: calories: 400; carbohydrates: 30 grams; fat: 14 grams; cholesterol: 60 milligrams; protein: 20 grams.
ANGELIC
Almond Cheesecake
1 T. soy spread (such as Earth
Balance or Smart Balance)
1 T. all-natural fructose (or other
sugar substitute)
1/4 cup sliced almonds
Heat oven to 350[degrees] F. Soften the
soy spread in a small saucepan and
add sugar substitute. Turn off heat
and add almonds. Stir until coated,
spread out, and place in oven for 8
minutes--until toasted.
NUTTY CRUST
1/2 cup almond flour
dash of sea salt
1 T. water
cup soy spread (softened)
dash of cinnamon and nutmeg
1/4 cup fructose (available in healthfood
stores)
1 t. vanilla extract
1/4 cup soy protein isolate (available
in health-food stores)
Combine almond flour with salt
and water. Cut in softened soy
spread until a coarse meal forms.
Add spices, fructose, vanilla extract,
and soy protein isolate, mixing thoroughly
between each addition. Line
a 9" springform pan on the bottom
and sides with baking parchment,
and spray with nonstick cooking
spray. Form crust into the bottom of
a springform pan. Bake 6-8 minutes
at 350[degrees] F. Remove crust from oven
to cool, and turn oven temperature
down to 325[degrees] F..
FILLING
3 8-oz. packages softened fat-free
cream cheese
1 8-oz. package low-fat cream
cheese
1/4 cup soy or canola spread
1/4 cup soymilk
1 cup fructose
1 t. cinnamon
1 t. freshly grated vanilla bean (if
not available, use vanilla extract)
1 1/2 T. sugar-free butterscotch or vanilla
pudding mix
2 egg whites
2 large eggs
2 cinnamon sticks (optional)
Atlanta-based Angela Braden is the author of the upcoming book Angelic Indulgence. |
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