Thursday, March 3, 2016
Crustless Butternut Cheesecake Recipe
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.