Chocolate Cheesecake

You’ll be surprised how good a cheesecake you can make from cottage cheese! It’s high in protein, too.

YIELD: 12 servings

INGREDIENTS:

• 2 cups cottage cheese
• 2 eggs
• 1/2 cup sour cream
• 2 ounces unsweetened baking chocolate, melted
• 1/4 cup Splenda
• 1 Hazelnut Crust or Almond Crust, prebaked in a large, deep pie plate

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. In a blender, combine cottage cheese, eggs, and sour cream. Blend until smooth, scraping down the sides as needed. Add melted chocolate and Splenda, and blend again.
3. Pour the mixture into a prebaked crust. Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack. Bake for 40 to 45 minutes.
4. Allow the cake to cool, then chill it well before serving. Serve with whipped cream.

PER SERVING:

• 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 16 grams of protein. (Analysis includes the crust.)