Recipe: Cheesecake Split
Finally, a dessert that’s low carb and almost 100 percent sugar-free.  



2 envelopes plain gelatin
6 tablespoons no-calorie sweetener
¼ teaspoon salt
3 eggs separated
1 ½ cups skim milk
1 teaspoon lemon rind grated
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
6 tablespoons sweetener
4 graham crackers (divide each in half for 8 portions)
1 pomegranate, seeds removed
4 small to medium bananas (cut in half and sliced lengthwise)

(Elizabeth Carrion)


Step 1:

Separate eggs.  Beat egg yolks and milk then set aside.

(Elizabeth Carrion)


Step 2:

In a double-boiler, mix gelatin, 6 tablespoons sweetener and salt then add milk and egg mixture.

(Elizabeth Carrion)


Step 3:

Place mixture over boiling water and cook while stirring constantly for about 8 minutes.

(Elizabeth Carrion)


Step 4:

Remove from heat and stir in lemon rind then chill for an hour.

(Elizabeth Carrion)


Step 5:

While mixture is chilling, using an electric mixer, beat cottage cheese on high speed for about 5 minutes.  Then pour into a large bowl.

(Elizabeth Carrion)


Step 6:

Stir in lemon juice and vanilla then fold in chilled gelatin mixture.

(Elizabeth Carrion)


Step 7:

Beat egg whites until somewhat stiff then gradually add 6 tablespoons sweetener and beat until completely stiff and dry.


Step 8:

Fold into gelatin and chill until firm.

(Elizabeth Carrion)


Step 9:

To serve, crush graham cracker crumbs into bottom of each individual bowl.

(Elizabeth Carrion)


Step 10:

Add sliced bananas.

(Elizabeth Carrion)


Step 11:

Add two scoops of cheesecake mixture and top with pomegranate seeds.

(Elizabeth Carrion)

Recipe: Cheesecake Split

Finally, a dessert that’s low carb and almost 100 percent sugar-free.  

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