|
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nonstick cooking spray |
|
|
|
|
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Cheesecake Mixture |
|
1/2 cup |
1% cottage cheese |
120ml |
|
4 oz |
reduced-fat (Neufchatel) cheese |
112g |
|
2 tbsp |
sugar |
30ml |
|
2 tbsp |
Splenda or stevia |
30 ml |
|
1/4 cup |
all-purpose flour |
60 ml |
|
2 |
egg whites |
2 |
|
1/4 tsp |
vanilla extract |
1.25 ml |
|
|
|
|
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Brownie Mixture |
|
1/2 cup |
vital wheat gluten |
120 ml |
|
1/3 cup |
unsweetened cocoa powder |
80 ml |
|
3 tbsp |
vanilla soy powder |
45 ml |
|
3 tbsp |
sugar |
45 ml |
|
2 tbsp |
Splenda or stevia |
30 ml |
|
1/2 tsp |
baking powder |
2.5 ml |
|
1/2 cup |
unsweetened applesauce |
120 ml |
|
3/4 cup |
low-fat buttermilk |
180 ml |
|
4 |
egg whites |
4 |
|
1 tsp |
vanilla extract |
5 ml |
Directions:
- Preheat the oven to 325°F. Lightly spray an 8-inch square baking pan.
- To make the cheesecake mixture, in a food processor process the cottage cheese, cream cheese, sugar, Splenda or stevia, flour, egg whites and vanilla and pulse until smooth. Set aside.
- To make the brownie, in a large mixing bowl whisk together the wheat gluten, cocoa powder, soy powder, sugar, Splenda or stevia and baking powder. In a small bowl, stir together the applesauce, buttermilk, egg whites and vanilla extract. Stir the liquid ingredients into the dry mix just until blended.
- Pour the brownie mixture into the pan and top with the cheesecake mixture. Using a knife, carve S shapes into the batter to marbleize the top. Bake until lightly golden, 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan, on a wire rack. Cut into 16 squares.
Recipe courtesy of Kinetix
Information per serving:
K-Count: 1
Calories: 87
Carbs: 9g
Proteins: 8g
Fats: 2g
Click here to download as a pdf file
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