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Zone Diet - Cream Cheesecake au Zonée
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Contributed
by:
Thomas R.
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Ingredients:
- 16 oz
low fat ricotta (preferred) [4P, 11F]
- 8 oz
low fat cream cheese [3P, 13F]
- 1C
egg beaters equivalent to 4 eggs [4P]
- scant
1/4 cup sugar (fructose) [9 C]
- 1/4
cup oat bran flour [2C] (plus
another for coating the pan)
- 1
tablespoon vanilla extract [Free]
- juice
and rind of 1 lemon [Free]
- 6 oz.
Evaporated skim milk [2P, 2C]
- 2 oz.
Low fat milk [Free]
-
cooking spray [Free]
- 8 or
9 inch spring form pan, well seasoned.
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Directions:
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Preheat oven to 350 f.
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In food processor or powerful mixer, cream the ricotta
until smooth and liquid, then cut in the cream cheese.
Add all other ingredients and whip until smooth and
airy.
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Prepare pan by spritzing with cooking spray and lightly
coating inside with oat bran flour.
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Pour batter into pan and bake for 1 hour.
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Turn off oven and leave cake inside for at least one
more hour, then remove to a cooling rack until
completely cool.
Each slice equals approximately 2 blocks of protein, 2
blocks carbohydrate, 1 block fat.
To balance the fat (if other menu items haven't done that)
choose one of the following:
Pulverize 24 cashews, pecans, walnuts or almonds or 8 macadamia
nuts--and line the bottom of the pan to make a nut crust.
Place the same amount of nuts in an attractive, even pattern on
top before baking.
Add eight blocks of fat to the batter (inexpensive, low-flavor
refined olive oil preferred).
Add high-flavor natural nut oil (might give a slight almond or
peanut flavor).
If you prefer fruit with your cheesecake, reduce fructose to ¼
cup, which reduces carbohydrate to 1 block, and top with one
block of your favorite berries or what-have-you.
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