Cheesecake is known for being a rich, heavy dessert — but this is ridiculous! The largest cheesecake ever made was commissioned by Philadelphia Kraft Foods Mexico, weighed 4,703 pounds, and fed over 8,000 people in Mexico City!
This recipe isn’t nearly as heavy, but it’s just as delicious (and low-carb to boot)!
INGREDIENTS
- 1 tbsp softened light butter
- 4 tbsp chopped toasted hazelnuts
- 4 tbsp unsweetened desiccated/shredded coconut
- 450 g/1 lb low-fat cream cheese
- 3 large eggs, separated
- 6 tbsp granulated sweetener (I used Splenda granulated but use your favorite and adjust sweetness accordingly)
- 1 tsp vanilla extract
DIRECTIONS
- 1 tbsp softened light butter
- 4 tbsp chopped toasted hazelnuts
- 4 tbsp unsweetened desiccated/shredded coconut
- 450 g/1 lb low-fat cream cheese
- 3 large eggs, separated
- 6 tbsp granulated sweetener (I used Splenda granulated but use your favorite and adjust sweetness accordingly)
- 1 tsp vanilla extract
NUTRITIONAL FACTS
Serves 10
| Nutritional Analysis |
Per Serving |
| Calories |
145 |
| Total Fat |
8 g |
| Saturated Fat |
0 g |
| Cholesterol |
50 mg |
| Sodium |
85 mg |
| Carbohydrates |
4.5 g |
| Sugars |
2 g |
| Fiber |
2 g |
| Protein |
8.5 g |
RECIPE SOURCE
This recipe comes courtesy of “My Bariatric Life”
http://www.mybariatriclife.org/bariatric-friendly-recipe-for-holiday-cheesecake/
