Sunday, December 28, 2014

White Chocolate Raspberry Cheesecake

     Nothing says celebrate like combining White Chocolate and Raspberries!!!  So get your party on, head to the kitchen and whip up a White Chocolate Raspberry Cheesecake with White Chocolate Ganache!!! For a fourth of the Cheesecake with a teaspoon of Ganache it is only 239 calories, 10g net carbs and 29g protein.  Let the fun begin  ;)

1 Double Chocolate Chunk Quest Bar
4oz Fat Free Cream Cheese, softened to room temperature
6oz 0% Greek Fage Yogurt
1/2 cup Low Fat Cottage Cheese
1 Large Egg
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Almond Extract
Dash Cinnamon
1/3 cup fresh Raspberries
1 White Chocolate Raspberry Quest Bar
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1 Tablespoon Coconut Butter or Coconut Oil
15gms(1.5 Tablspoons or 1/2oz) Sunspire White Chocolate Chips
2 Tablespoons 30 cal/cup Blue Diamond Almond Milk
2 teaspoons Swerve Confectioners Erythritol
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Fresh Raspberries for garnish

     Microwave unwrapped Double Chocolate Chunk Quest Bar for 12 seconds and pat onto Pam sprayed 6" Springform pan base, re snap into pan, set aside.  Blend together Cream Cheese, Yogurt, Cottage Cheese, Egg, Protein Powder, Erythritol, Baking Powder, Almond Extract and Cinnamon~pour into Springform pan.  Puree Raspberries in Magic Bullet, pour on top of batter and cut Raspberry Puree into batter with a knife in swirl pattern.  Slice unwrapped White Chocolate Raspberry Quest Bar into 4 lengthwise bars and bend each one into a slight curve and place around the inside rim of the pan, they should almost connect to make a complete circle around inner edge of pan.  Bake at 325 for 45 minutes, remove and chill overnight in fridge.  Make White Chocolate Ganache by combing last 4 ingredients in microwave safe bowl, heat in 20-30 second increments til melted and stirred smooth.  Serve Cheesecake with a teaspoon of Ganache and a few fresh Raspberries.  Enjoy  ;)

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