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).
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
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.