Tuesday, July 22, 2014

Pineapple Upside Down Cheesecake

     I am so proud of this piece of work, it is my first completely original cake recipe!!!  AND, it turned out GREAT, sooooo delicious!!!  I'm feeling like such a "big girl" !!!  Ha  Great stats too, of the 8 pieces, each piece has 200 calories, 13.55g carbs and 15g protein.  Please give this a try, and I would love to get your opinion!!!  ;)

1 teaspoon Coconut Oil
8oz Pineapple, sliced into 6 thin slices
1 teaspoon Coconut Sugar
Dash Cinnamon
Dash Vanilla
Lemon Quest Bar, crumbled in small pieces
1/2 cup Gluten Free Oats, ground fine in Magic Bullet
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
1 scoop V Core Orange Creamsickle
1/3 cup Coconut Flour
3~5.3oz Chobani Greek Pineapple Yogurt
1/2 cup Egg Whites
1/4 cup Coconut Butter ( home made preferred~refer to my DIY Coconut Butter recipe)
6 red Cherries, for garnish

     Heat large skillet and melt Oil, lay Pineapple slices in hot oil and sprinkle with Sugar and Cinnamon, and saute' til beginning to caramelize.  Pour dash Vanilla in skillet and watch as it cooks off quickly, remove from heat and set aside.  Spray Springform pan with Butter Pam, and lay Pineapple rings in bottom of pan and sprinkle with crumbled Quest Bar.  Mix remaining ingredients and gently spoon onto top of Pineapple Rings.  Bake at 325 for 25 minutes (will still be soft in the middle).  Cool, flip upside down on serving pedestal and refrigerate overnight.  Garnish with 6 red Cherries, serve and Enjoy ;)

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