Was searching through the old blogs and found this lovely recipe here for the lemon cheesecake. I think I may try it for Easter or Mother's Day and see if I could substitute some nonfat yogurt or low/nonfat cheese. Anyone else try it, or will try it?
Out of the abundance of the heart, the mouth speaks. "Joy is Peace dancing. Peace is Joy resting." *Barb --S. West PA
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
Taken from lose the wheat lose the weight cookbook Kid friendly Prep time 25 min total time 1 hr makes 12 1cup ground walnuts (or almond meal) 1teaspoon ground cinamon 3tablespoons butter or coconut oil melted 12 oz cream cheese softened 1/2 cup xylitol or 1/4 cup sugar 2 eggs 1/2 cup sour cream or canned coconut milk 2 teaspoons grated lemon peel 3tablespoons lemon juice Strawberries, dark chocolate shaving optional for garnish
176 degrees celcius Preheat oven to 350 degrees F line 6 or 12 cup muffin tin with paper cups In a small bowl mix almond or walnut and cinnamon stir in butter or oil. Divide among the muffin cups and press down into base with back of spoon bake for 10 min or until firm to touch,cool on a rack.
In a large bowl with an electric mixer on medium speed beat cream cheese and xylitol until creamy. Add eggs one at a time, and beat until well blended add sour cream or coconut milk, lemon peel and lemon juice. Divide among the paper cups. Bake for 30 minutes or until almost set when inserted with a knife cool in pan 5 min Remove to a rack and cool completely. Garnish if desired with strawberries, mint leaves or chocolate shaving Refrigerate until ready to serve
Per serving 237 calories,4 G protein, 11 g carbs, 22 g total fat, 9g sat fat,1 g fiber, 130 mg sodium
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