Faith’s Apple Cinnamon Cheesecake

Faith’s Apple Cinnamon Cheesecake
Recipe type: Phase I FasTrac
Serves: 16
  • 8 apples
  • 1 lemon
  • cinnamon
  • stevia
  • 5 cups cottage cheese
  • 2 cups yogurt
  • ½ cup xylitol
  • 5 eggs 1 cup of egg whites
  • 1 tbs vanilla or almond extract
  • dash of salt
  1. Slice up 8 apples with skin on(I'm lazy and need the fiber) and put in bottom of very large baking dish, approximately 10x14.
  2. Pour juice of one lemon over apples, sprinkle with cinnamon and stevia to taste.
  3. Stir then bake at 450 degrees till apples are very soft, approximately 30 minutes.
  4. Mash them with a fork.
  5. In blender put 5 cups of cottage cheese and 2 cups yogurt (or 7 cups cottage cheese if you don't have any yogurt), ½ cup stevia (or more to taste), 5 eggs and one cup egg whites and 1 tbs vanilla or almond extract and a dash of salt.
  6. Pour over apples and sprinkle with cinnamon.
  7. Bake at 400 degrees for 30-45 minutes depending on your oven, till puffy like a souffle. Voila.
Variations : switch out apples for blueberries

If you don't have the extra egg whites no worries. It's still delicious, just not as puffy.
Everyone in my family loves this recipe. I'll definitely being making it a lot over the holidays.

From Kelly: I read though a gazillion comments and am including these notes for clarification:
Sweetener: It appears it is not ½ cup of Stevia, but rather ½ cup of Xylitol and if you use Stevia, use 2 TBSP powdered Stevia in the cottage cheese/yogurt mixture and 2 tsp on the apples mixture.
Servings: Cut it into 17 servings and that’s about 4 oz protein per serving. Or cut that 4 oz serving in half and you get 2 oz protein.
Fresh or from the Fridge - most people like it best the next day after being in the fridge. No one has frozen and thawed to see if it holds up.


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