Delicious and high in protein!
- 2 cups cottage cheese
- Egg Beater equivalent to 2 eggs
- 1/2 cup sour cream
- 2 ounces unsweetened baking chocolate, melted
- 1/4 cup Splenda
- 1 Hazelnut crust or Almond Crust, prebaked in a large, deep pie plate
- Preheat the oven to 375 degrees.
- Put the cottage cheese, Egg Beaters, and sour cream in your blender. Run the blender, scraping down the sides now and then, until the mixture is very smooth. Add the melted chocolate and Splenda. Blend again.
- Pour into the prebaked crust. Place the cake on the top rack of the over and place a flat plan of water on the bottom rack. Bake for 40-45 minutes.
- Cool. Chill well before serving.
Yield: 12 servings, each with 7 grams of carbohydrates and 2 grams of fiber for a total of a5 grams of usable cards and 16 grams of protein.