Every Thursday, we share a meal with a teenager in town who lives on ramen and Sprite. He thinks cottage cheese is "disgusting," so I made him this cheesecake to show him that eating healthy is not so bad. He loved it! I hope you will, too.
For crust:
1 cup whole wheat cracker (or graham) crumbs
3 TB nonfat dry milk
1/2 cup wheat germ
2 TB packed brown sugar (optional-I don't sweeten crust and it's fine)
6 TB safflower or canola oil or nonhydrogenated margarine
Mix first four ingredients. Pour melted fat over, mix. Press into 9 or 10 inch pie pan, bake at 375 F for 6-8 minutes.
For cheesecake, combine in blender or food processor:
3/4 cups (or less) turbinado or granulated sugar
2 cups cottage cheese (I use one percent milkfat)
1/2 cup plain nonfat yoghurt
2 tsp. vanilla extract
4 eggs
Pour filling into crust. Bake in preheated 325 F oven for 50-60 minutes, or until only a small circle in center shakes. Cool in pan on rack; refrigerate 1-2 hours before serving.
As you can see, this is a very high protein dessert--nearly 15 grams per serving if you divide it 8 ways. I always serve it after a low-protein meal (like vegetable soup and bread or pasta with marinara sauce and green salad) so that it completes the nutrition of the meal rather than adding empty calories. Serving desserts in this way is an idea suggested by the More with Less Cookbook. The above recipe is adapted from a recipe in a book called "The Junk Food Alternative," loaned to me by my mother in law. Enjoy!
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