[Manowarrior]

In Europe, low fat ricotta is almost impossible to obtain, so here's my solution:)
200 g of some kind of low fat cream cheese, the one I use has 14 g's protein, 3g fat and 4g grams pr. 100 grams; 200 grams of non fat greek youghurt; 6 egg whites.

Stir the eggs in a bowl till they get stiff, add in half a cup of splenda, the zest of a whole lemon, and a good sprinkle of vanilla, mix it with the youghurt and cheese, so you get a homogenous mass, pour it in a fireproof dish and
bake it in an oven at 200 degrees celcius for 50 minutes.

The nutrient facts for my version would be 55 grams of protein, 6 grams of fat and 20-25 grams of carbs for the whole cake, enjoy:)!

[chrispghmuscle]

I absolutely love cheese cake..

[Manowarrior]

Heh me too, this way u can eat a **** load of it without feeling guilty

[chrispghmuscle]

Originally Posted by Manowarrior

Heh me too, this way u can eat a **** load of it without feeling guilty

OMG is that a statement or what.. Put that on a pillow!

[Manowarrior]

Originally Posted by chrispghmuscle

OMG is that a statement or what.. Put that on a pillow!

I'll look into that!

[islander]

sounds like a great way to get some protein and your cheesecake fix! can you get cottagecheese? this is very close to ricotta if you just stick it in a blender and blend it up. you may want to seive threw a cheese cloth or use a spoon and get any liquid off the may settle off the top if using for something like this cheese cake. also to mix up the flavors try using a 2 drops of almond flavoring just that or almond and orange rind instead of lemon. even the 'lowfat cream cheese' we get here still has alot of fat in it, i would prob go with the 'no fat'. thanks for the recipe.

[Manowarrior]

Never thought about blending my cottage cheese, great idea thx man:)