Donuts? Cake? Cupcakes? Ice cream, chocolates, caramels, danishes, cinnamon rolls, cookies, custard, cheesecake?… ugh… * droooooooooool* Because each and every one of these is mine.
I think I was lucky to get diabetes. *I don’t want to upset anyone but here’s my positive spin on things.
I have a MASSSSSIIVEEEEEEEE, GARGANTUAN, HULK-GODZILLA sized sweet tooth. Now, this sounds horrible: a diabetic with a sweet tooth. Ya ya …But, if I didn’t have diabetes I would probably be hulk-godzilla sized inside and out; and very, very unhealthy. Diabetes keeps me- at least a little bit- under control as I am forced to carb-count and constantly watch my BG (blood-glucose) levels (which, for those who don’t know, is effected by carbohydrates and other things that break down into sugar, glucose, etc.)
Having Diabetes forces me to look at things a little differently. When it comes to cooking, I want to find a way to satisfy my cravings without negatively effecting my health (don’t we all?). What I want is something that is just as good as cake, but is low-glycemic; Creamy, creamy ice cream, but won’t crystallize when replacing the fat with other things; Cookies that I can mow down until my tummy hurts; and all of this, without spiking my blood sugar – and of course ruining my body in all other ways. My search is constant and relentless.
This is one of my successes. This recipe is low in carbs! Again, HEALTHY CHEESECAKE- LESS SUGAR- LESS FAT- MORE PROTEIN
Now here’s a note. I wouldn’t suggest baking this to replace a dessert recipe for a party or anything. I would suggest this for personal enjoyment for breakfast or a post-workout snack (as it is very high in protein). It only ALMOST tastes like dessert but, nevertheless, is amazing with jam, fruit, applesauce etc.
You`ll know the cheesecake is done once it has browned at the sides and can pull slightly from the sides of the dish – it will not tear or run. At this point the center will move if shaken gently but won`t be sloshy
Top with whatever seems fit
Peanut butter and honey mixed together
Applesauce and cinnamon
1 cup cottage cheese (Use regular or non-fat) 1/3 cup Greek yogurt (Use regular or non-fat)
1 large egg
2 tablespoons sugar, 1:1 sweetener, or honey (This amount is variable. Add to preference)
1 teaspoon vanilla extract
1.5 tablespoon lemon juice
Crust: 1 cup GF oats, blended to a flour 1 tsp sugar, 1:1 sweetener, or honey 4 tbsp coconut oil, melted
Preheat oven to 350 degrees
Grease a pie dish (I used a coconut oil spray – you may use your preferred method)
Mix all ingredients in a bowl until incorporated
Pour into the prepared pie dish and then press down firmly so that the crust is compact
Process the cottage cheese in a food processor until smooth. I used a typical blender and it was complicated. I suggest the processor
In a separate container, mix the egg, greek yogurt, sugar, vanilla and lemon juice until smooth. Then add the cottage cheese and combine until smooth.
*Note* The more you blend the items, the more dense the cake will be, which is why I suggest processing the cottage cheese separately. My first was incredibly dense and creamy, resembling more of a thick cream than a cheesecake. Not unpleasant, but not my intention.
Pour the mixture into the dish, on top of the crust mix.
Bake for about 30 minutes. This can be your check point. What you want: the cake should have browned slightly and be able to pull from the sides a bit (it won`t be very firm, but it should not stick or run) – the center will move slightly if shaken lightly, but won`t slosh. At this point, your cake is done
Remove from the oven and cool COMPLETELY
Once cooled, place in the fridge and serve cold with your preferred topping. See note above