Lemon Cheesecake

Lemon Cheesecake

The lemon cream is fabulous on toast, if you get bread Dukan.  Just Cook the custard a little less and refrigerate until you are ready to use.  I made this the other night, when we had the lemon chicken.  I asked Tom if he liked it and he thought it was delicious.  I told him it was one of my Dukan diet recipes, and he was shocked!  I hope you enjoy it as much as he did!

LEMON CHEESECAKE

juice and zest of 1 lemon (or about 1/3 cup)
¾ Cup sweetener
3 Eggs
2 Cups fat free cream cheese
3 Cups fat free cream safe
1/2 t vanilla
1 sweetener t

Whisk together first three ingredients.  In a double boiler (or a meeting of bowl over a saucepan of simmering water), continually whisk ingredients until it thickens, about 3-5 minutes.  Stir continuously, or you'll have scrambled eggs!  Once thickened, remove from the heat and stir the cheese cream.  Pour into two small ramekins and set aside.  Mix the cream safe, vanilla and softer in a small bowl and pour half of the mixture on the two ramekins of custard.  Bake at 350 for 10 minutes.  Let cool and refrigerate at least a few hours or overnight.

2 Portions

Diet Dûkan pure protein recipes

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Leigh’s Guilt-Free Strawberry Cheesecake

Posted February 10, 2012 By Janice Guilt-Free Strawberry Cheesecake

Beautiful, right?  When I first saw this recipe I thought I was just putting the jello into the cheesecake mix.  Then I really read the recipe and this was brilliant!!  So pretty and delicious!

LEIGH’S GUILT-FREE STRAWBERRY CHEESECAKE

Follows PP Guidelines
2 8 oz packages low-fat Philly cream cheese
3 eggs
1/4 cup sweetener (I use Splenda)
1 .6 oz package Sugar-Free Strawberry Jello (you can also try lemon, lime or raspberry)

Mix cream cheese, eggs and sweetener with a mixer until smooth and pour in an 8? round oven-safe dish that is at least 3? deep. Cook at 325 for 30-40 min or until the center is no longer liquid. You can test by inserting a toothpick and it should come out clean. Refrigerate for 2+ hours. Cut in pie sections and eat one section (yes – that’s a very important step!). Move all the other sections so there is equal space between them. (If the pie breaks apart, don’t worry! It will make it even more colorful.) Mix up some sugar-free jello according to the directions on the Jello box and pour the hot liquid jello over the pie. Refrigerate for at least 4 hours. Cut and enjoy! This dessert adds some nice flavor, moist texture and bright color to the table.

Check out all the muffin recipes to serve this with:  http://dukanitout.com/recipes/breads/.

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