“Stressed spelled backwards is desserts. Coincidence? I think not!” ~ Author Unknown
One of the not-fun parts of being unwell, or being on a restricted diet, is that treats seem to be harder to come by. So many desserts are crammed full of sugar, grains and fats. Or they have twenty steps, weird ingredients and you need specialised skill or equipment to replicate the results at home.
If you can eat dairy, you’ll find this fits the bill. Low fat, made without sugar and grains, and high in protein, it’s suitable for people following High-Protein Low-Carb Diets, for diabetics and for anyone who is gluten-free.
This is a wonderful dessert. But you can also feel quite happy about eating it for breakfast, as a snack, or following a big bowl of salad or vegetables as your protein fix.
And if none of these things apply to you, make it and eat it anyway – because it’s yummy!!!
I’ve used some fresh local blueberries for this recipe, but frozen ones work perfectly well too.
500 grams (2 cups) Ricotta Cheese, 3 eggs, 5 teaspoons of Natvia ( a stevia based sweetener), 1/2 cup of blueberries (fresh or frozen) 1 teaspoon finely grated lemon zest, 1 teaspoon vanilla, 1/2 teaspoon freshly grated nutmeg, 1 to 2 teaspoons cinnamon.
Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
Line a loaf tin (23cm x 12cm – 9 inch x 5 inch) with baking paper.
Separate the eggs, and put the whites into a large bowl, and the yolks into another bowl with the ricotta. Beat the egg whites until they form stiff peaks.
Whisk the yolks, ricotta, vanilla, lemon zest and nutmeg together. Fold in the berries and then gently fold through the stiff egg white. Pour into the pre-prepared loaf tin.
Dust top with cinnamon. (Cinnamon is a wonderful spice – it helps regulate blood sugar, lowers bad cholesterol and is very anti-inflammatory.)
Bake cheesecake for 40 minutes. Mixture may still be a little soft to touch but will firm up as it cools. Remove from tin when cold. Eat on its own, or with your favourite fruits and toppings. Store in the refrigerator.
Note: Don’t be alarmed if this weeps a little as it cools. Simply drain the liquid away before you store it. I keep mine loosely wrapped in the paper I baked it in, on a plate in the refrigerator. The cheesecake will keep for a week, but it probably won’t last that long!