Sunday, January 11, 2009

Red Current Cheese Cake

Cake base layer
1/4 cup Krusteaz pancake mix
1/4 cp vanilla soy slender milk
1 Tbsp egg whites (or eggbeaters)
¼ ts vanilla
¼ ts baking soda

Cheese cake filling
4 TB lf quark (or ff greek yogurt)
1/2 ts vanilla
1 TB eggwhites (or eggbeaters)
1 TB splenda
1/2 TB Krusteaz pancake mix

Red current topping:
1/2 cp frozen or fresh red currents
1/2 ts vanilla
1 TB Torani SF Raspberry syrup

Make the batter and the fillings in three separate bowls. For the cheese cake filling, mix quark and other ingredients until it is a really smooth, creamy texture. Mix the red current topping with the vanilla and the raspberry syrup.

Fill all batter in a larger single, sprayed spring form or divide it between a small sprayed spring form and a small metal pan for more dessert size cheese cakes. Bake at 400F for 5 min. Take out of oven, pour cheese filling over solid surface of the cake base, and pour red current filling on top of cheese filling. Bake for another 20 min at 400F. Let cool to room temperature before serving.

This a entire breakfast or 2 desserts. (250kcal for breakfast)

For a simple version of quark, you can also strain yogurt.

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