Crust-less Cheesecake

This recipe is intended for patients who have successfully completed the Full Liquid phase and are in the Pureed phase.

INGREDIENTS

• 1 8 oz. container of fat free cream cheese
• 1/2 lb soft tofu
• 1/2 cup egg substitute
• 6 tablespoons of egg white substitute
• 6 packets of sugar substitute (Splenda or Stevia)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon cream of tartar
• butter-flavored or unflavored cooking spray

 

DIRECTIONS

• Preheat the oven to 350 degrees.
• In a large bowl, combine cream cheese, tofu, egg substitute, sweetener, vanilla & almond extracts until smooth.
• In a small bowl, whip egg white substitute and cream of tartar until the mixture forms stiff peaks.
• Gently fold the whipped egg whites into the cream cheese mixture.
• Coat an 8 inch square cake pan with cooking spray.
• Pour batter into the cake pan.
• Place the cake pan into a baking pan.
• Pour hot water into the baking pan until it reaches half way up the sides of the cake pan (this is to ensure your cheesecake does not burn).
• Let the cheesecake cool to room temperature.
• Refrigerate for at least 4 hours.

Recipe Servings: 8

 

Nutrition Facts

• Protein 9g
• Total Carbs 4g
• Sugar 2g
• Total Fat 1g