Sunday, March 8, 2015

Raspberry Lemonade Cheesecake

     I prefer to have my Lemonade in a Cheesecake, not from a kid manned stand in the front yard!  Even so, Lemonade holds a special place in my heart sending me straight back to my youth.  The handmade cardboard sign in the front yard reading, 15, 25 or 35 cents leaning against our card table topped with Kool-aid pitcher and 3 size of glasses.  We would sit out there all day and be lucky to clear a dollar, but we didn't care, it was great fun (not to mention we drank all the profits)! :0  Do you remember pouring a full CUP of sugar into that Kool-aid pitcher when you were a kid!?  Man that stuff was good, and now I understand why ... we were drinking SYRUP!!!  HA  All good things must end, ... or at least be modified.  I hope you will take a minute and think about your youth as you sink your teeth into this memory filled healthy dessert.  The best part is for an 8th of the Cheesecake it is only 181 calories, 10g net carbs and 16g protein (this does not cover the Raspberries or Cool Whip garnish).  Maybe being an adult is not so bad after all ;)

Ingredients for 8 pieces~
3~6oz Lemon Quark Yogurt
Juice of Small Lemon
1/3 cup Swerve Granular Erythritol
8oz Fat Free Cream Cheese, room temperature
1/4 cup Vanilla Cupcake Sweet Spreads Coconutter
2 Jumbo Eggs
1/4 cup Nutiva Coconut Flour
1 scoop Quest Vanilla Milkshake Protein Powder
Dash Vanilla
Dash Cinnamon
Raspberries for garnish
Spray Cool Whip, for garnish
Lemon Rind Curls, for garnish

     Mix all ingredients with beaters til smooth (except for Raspberries, Cool Whip and Lemon Rind Curls).  Pour into Pam sprayed 9" Springform pan and bake at 325 for 35 minutes.  Remove, sprinkle with Lemon Rind Curls, cool and serve with Raspberries and Cool Whip.  Enjoy  ;)

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