Recipe: Cheesecake Split

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

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    Ingredients: 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
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    Step 1: Separate eggs.  Beat egg yolks and milk then set aside.
    Elizabeth Carrion
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    cheesecake_split_step_2

    Step 2: In a double-boiler, mix gelatin, 6 tablespoons sweetener and salt then add milk and egg mixture.
    Elizabeth Carrion
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    Step 3: Place mixture over boiling water and cook while stirring constantly for about 8 minutes.
    Elizabeth Carrion
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    Step 4: Remove from heat and stir in lemon rind then chill for an hour.
    Elizabeth Carrion
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    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
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    Step 6: Stir in lemon juice and vanilla then fold in chilled gelatin mixture.
    Elizabeth Carrion
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    Step 7: Beat egg whites until somewhat stiff then gradually add 6 tablespoons sweetener and beat until completely stiff and dry.
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    Step 8: Fold into gelatin and chill until firm.
    Elizabeth Carrion
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    Step 9: To serve, crush graham cracker crumbs into bottom of each individual bowl.
    Elizabeth Carrion
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    Step 10: Add sliced bananas.
    Elizabeth Carrion
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    Step 11: Add two scoops of cheesecake mixture and top with pomegranate seeds.
    Elizabeth Carrion
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