Happy Wednesday! Are you just about to be ready to eat again after that feast last week? Well, I was thinking of some ways to lighten up on some really good things to eat during the season, just in case a trip to the tailor wasn’t in this year’s Christmas budget. I thought we might start with a crust for cheese cakes. Cheesecake can be low-carb and surprisingly low in calories and fat, depending on how you make it. Here’s a good recipe for the crust. This makes two complete crusts and can be used for pies, as well. If using one for cheesecake, just freeze the second crust.
Ingredients:
1/2 cup of butter or Smart Balance, softened
1 - 4 ounce package of cream cheese, softened
1/4 tsp of salt
2/3 cup of almond flour
1/3 finely chopped pecans
Blend cream cheese and butter in a small bowl well. Add almond flour/pecan pieces and salt. Mix well. Wrap the mixture in plastic and flatten to a disc shape. Place it in the refrigerator overnight (Four Hours minimum). To use, let it sit out and warm for about 20 minutes before use. Dust a rolling pin and a board. Roll out the crust. Place it in your pan, and bake it at 350 degrees until it is a light golden brown.
You can fill this with cheesecake for a low carb treat. I also have a great key lime pie recipe that is just super in this. How about a good old fashioned lemon chess? I’ll post these during the rest of this week.
