Low Carb and Low Sugar cheesecake that is high in protein….
So I love to experiment within the kitchen and I find out some great recipes – and sometimes some not so yummy recipes – when I am in my kitchen with the radio on full blast and with a fridge and cupboards full of food!
I have a very sweet tooth, but also love my savoury options, but one day I really fancied some dessert but a healthy dessert. I was in need of my sugar fix but I also didn’t want to jeopardise my figure and my hard work with all my recent training. This was when I remembered reading about a no fat, low carb and high protein soft cheese called Quark.
I decided to make a cheesecake with only 2 ingredients: Quark and jelly crystals. Now Robinsons do jelly sachets, with no added sugar and only 10 calories per serving, in a variety of flavours. I thought to myself jelly rises like gelatine so let’s see what happens when I add a bulking agent, like soft cheese, to the mixture. So boiled the kettle and poured half the recommended water (~half a pint) into a jug and mixed in one sachet of the jelly crystals. When I saw that all the crystals had melted, I then added 100grams of Quark into the same jug and mixed quickly but gently with a hand held whisk until all the Quark had melted. I then poured this mixture into a tin and let it set in the fridge for about 2 hours.
Then when I got the tin out of the fridge I had noticed the two ingredients had combined perfectly and risen to form a high protein cheesecake like texture with a strong jelly flavour taste.
Why not try adding in fruit pieces for an extra crunch or even adding a healthy all-bran and crushed nut base on the bottom of the tin before pouring the mixture in to create a whole cheesecake!
100grams of Quark or 100grams of Total Greek Yogurt (Fage)
1 No Added Sugar Jelly Sachet – Any flavour of your choice.
It was Yummy to say the least! Give it a go!
Our very own Team member, Hayley made this. Follow Hayley on Twitter (@HayleyMadigan)