Saturday, February 2, 2013

Minute Microwave Cheesecake

From Your Lighter Side

Some things to consider before you start microwaving:

  • You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.
  • You can use egg white in place of the entire egg if you need to further cut the fat.
  • If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.
  • I made my cheesecake in a small, one-cup casserole dish.
  • If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.
  • I added fresh, whipped heavy white cream, fresh blueberries, and nut meal as finishing touches (here, only the fresh-whipped cream is induction friendly).
  • This recipe is Induction Friendly, ovo-lacto vegetarian friendly, sugar-free, gluten-free, and only 2.5 net carbs per ample, cup serving.
The ingredients coming together in the bowl before microwaving.

Minute Microwave Cheesecake

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar (taste as you go)
Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.
Optional: Top with fresh fruit, whipped cream and nut meal.
Makes one, one-cup serving.
Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.

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