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I LOVE cheesecake.  So when I found this healthy recipe for a cheesecake, I had to make it!  Dont let the avocado part scare you, you cant taste it.  Try this out and enjoy a HEALTHY cheesecake (yes, its possible).

Avocado Cheesecake
Ingredients: 

Bag of finely crushed pecans or walnuts 
Half a stick of Smart Balance 50/50 butter blend with omega-3 
1.5 cups Splenda or your favorite sugar-equivalent substitute 
1 envelope of unflavored gelatin 
1.5 cups of almond milk, unsweetened 
1 teaspoon vanilla extract 
2 very ripe avocados (almost mushy) 
1 lemon for zesting or dried lemon zest 
1 package (8 oz) fat-free cream cheese 
Topping of choice 

Instructions: 

1. To make the crust, melt the butter in a pan. Add enough of the crushed nuts to cover the bottom of the pan and soak up all the butter. Thin crust = a little butter and a small amount of nuts. Thicker crust = extra butter, lots of nuts. Up to you. If you want a sweet crust, sprinkle on some extra Splenda. 

Stir, kill the heat, then spread evenly into the bottom of a small springform pan. 

2. Now let's make the filling. In a cup, stir the gelatin into two tablespoons of water. Let it stand for 5 minutes or so. It may turn into a rubbery hockey puck. This is cool. (And perfectly fine.) 

3. Zest the lemon. If you don't know what that means, ask your granny. Or use dried zest like I do. 

4. In a small saucepan, combine the almond milk, Splenda, vanilla, and zest. Bring to a boil. Add gelatin puck/mixture, lower to a simmer, and whisk until the gelatin dissolves. This'll take about a minute. 

5. In a food processor (or even your blender) add the cream cheese and avocados (both cubed). Pour hot milk mixture in and give it a whirl until it's super smooth. 

6. Pour into the crust, cover, and stick it in the fridge for a couple of hours. 

Source: Chris Shugart http://tnation.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/avocado_cheesecake?id=3532350&pageNo=0

-Eric

Fitness Together Newtonville & Auburndale

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