Hazelnut Crust

This is a great substitute for a graham cracker crumb crust with any cheesecake. And I think it tastes even better than the original.

YIELD: Assuming 12 slices of cheesecake

INGREDIENTS:

• 1 1/2 cups hazelnuts
• 1/3 cup vanilla-flavored whey protein powder
• 4 tablespoons butter, melted

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Using a food processor with the S blade, pulse the hazelnuts until they are ground to a medium-fine texture.
3. Add the protein powder and butter to the food processor and pulse to combine with the hazelnuts.
4. Spray a pie plate or springform pan (depending on the recipe) with nonstick cooking spray.
5. Press the hazelnut mixture firmly and evenly into the pan, covering the bottom and sides if using a springform pan.
6. Place the crust in the preheated oven on the bottom rack and bake for 12 to 15 minutes, or until lightly browned and slightly pulling away from the sides.
7. Remove the crust from the oven and allow it to cool before proceeding with the filling.

PER SERVING:

• 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 10 grams of protein.

VARIATION:

ALMOND CRUST

• Here’s another great nut crust for you to try. Just substitute 1 1/2 cups almonds for the hazelnuts in the Hazelnut Crust (above) and decrease the vanilla-flavored whey protein powder to 1/4 cup. Follow the directions to make the crust, and bake for 10 to 12 minutes, or until lightly golden. C00l.
• Yield: Assuming 12 slices of cheesecake, this crust will add to each slice 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 7 grams of protein.