Thursday, March 3, 2016

Crustless Butternut Cheesecake Recipe

I know many of my blog readers are health nuts and are always looking for healthy recipes or for recipes that offer a new twist on an old classic. While I LOVE cheesecake, I'm not entirely sure I would enjoy this version. With that said, I did want to share the recipe with all of you.

Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. The recipe will make eight 1/2 cup servings.

Butternut Cheesecake Recipe

1 Grainfield's corn flakes
¼ c apple juice concentrate
1 cream cheese, fat-free
¼ cottage cheese
1 Pk Silken Tofu or ½ cup skim milk
½ C Roasted Butternut squash pureed
½ c Splenda
2 T vanilla
½ c egg whites

Grind corn flakes in cuisenart until fine, mix with apple juice and layer in bottom of cake tin and bake for 3 minutes to set crust. Mix cream cheese with tofu & cottage cheese in cuisenart until very smooth. In large bowl mix egg whites, splenda, pureed butternut squash & vanilla with spoon (not whisk). Add to cream cheese mixture and mix until smooth. Bake at 375 degrees for 30 minutes in a hot water bath.

Disclosure: Recipe and photograph were used with permission.

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