Check out the macros. Yes, they are included and indeed they are beyond awesome! YUZU & WATTLE SEED PROTEIN CHEESECAKE By Chocolate Chilli Mango Makes 1 x 20cm cheesecake (serves 8) INGREDIENTS: 500 grams low-fat cottage cheese 250 grams thick non-fat Greek yoghurt (I used Chobani 0%) 156 grams eggs (shelled weight, about 3 large) 120 grams stevia blend sweetener (I used Natvia) 60 grams unflavoured micellar casein (I used Professional Whey) 1 tablespoon fresh lemon zest, finely zested 80 millilitres 100% yuzu juice OR fresh lemon juice 8 grams (2 teaspoons) ground wattle seeds Substitutions: - You can substitute ricotta, quark, or cream cheese for the cottage cheese. I prefer the cottage cheese as it gives a lovely light, creamy texture. I think ricotta makes the best substitution, if you feel you must. - If you wish to use poppy seeds, substitute 10 grams of poppy seeds and omit the wattle seeds. - To substitute for the yuzu juice, use all lemon juice or a mix of 60mls lemon juice and 20mls orange or mandarin juice. - I used Chobani Greek yoghurt, which is especially high in protein and very thick. If using a different Greek yoghurt, make sure it is thick or strain the yoghurt before using. You will need about 375 grams of yoghurt to get about 250 grams of yoghurt after straining the liquid. For a rich, indulgent cheesecake, substitute 125 grams sugar for the Natvia, and substitute equivalent quantities of full-fat ricotta or cream cheese for the cottage cheese and full-fat yoghurt or crème fraîche for the non-fat yoghurt. The rest of the recipe remains the same. DIRECTIONS: - Preheat the oven to 150℃. - Line a 20 centimetre springform tin with non-stick silicone paper or grease and dust with a little flour (wheat, oat, corn, as desired). I prefer to line the tin with non-stick paper. Set aside. - Place the cottage cheese in to the bowl of a food processor and blend until smooth. Add the remaining ingredients, except the wattle seeds, and process until smooth. Add the wattle seeds (or poppy seeds) and pulse for a few seconds only to distribute. - Alternatively, blend the cottage cheese until smooth and transfer to the large bowl of a mixer. Add the remaining ingredients and mix with the paddle attachment until the batter is smooth. - Transfer the cheesecake batter to the prepared tin and smooth the top. - Bake for 60 to 70 minutes, until set and starting to colour around the edges. - Switch off the oven and leave the cheesecake in the oven, with the door slightly ajar, for a further 20 to 30 minutes, to allow the cheesecake to settle. Sign up to our Sweeter life club to get our favourite Natvia recipes sent to you for free bit.ly/1r9U9Yh
Posted on: Mon, 06 Oct 2014 06:00:00 +0000
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