Crustless Blackberry Cheesecake
photo by David04
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 118.29 ml fat-free cottage cheese
- 315.37 ml plain fat-free yogurt
- 29.58 ml whole wheat flour
- 59.16 ml Splenda sugar substitute
- 2 egg whites
- 1 lemon, juice and rind of, finely grated
- 473.18 ml blackberries
directions
- Preheat oven to 350.
- Spray a 9in cake tin with nonfat cooking spray and line with parchment paper.
- Place cottage cheese in blender and blend until smooth.
- Add yogurt, flour, sugar, and egg whites and blend.
- Add lemon rind, lemon juice, and blackberries and blend more.
- Save some berries for garnishing, if desired.
- Pour mixture into pie tin.
- Bake for 30-35 minutes, until just set.
- Turn off oven and leave in for a half of an hour.
- Remove from oven and run a knife around the edge of the tin to loosen and flip pie onto a serving plate.
- Remove lining and serve.
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