I think this version of my cottage cheesecake is a little easier than the first version. This version adds 5 calories for the knox gelatin. The baked version adds 16 calories for an egg white. You have to bake the other version also, but you can decide for yourself what works for you!

Strawberry Topping:

125 grams of strawberries (40 calories)

1 Tbl. of Splenda (or 1 pkt of Truvia)

1/4 tsp. vanilla

Cut strawberries into small chunks.

Strawberries  Cut Up Into Chunks

Strawberries Cut Up Into Chunks

Combine strawberries and sweetener in a saucepan. Cook over medium heat, stirring occasionally.

Hot Strawberry Sauce

Hot Strawberry Sauce

Strawberries and sweetener will start to melt and form a sauce. Cook for approximately 8 minutes. Remove from heat and add vanilla. Let cool in refrigerator until cheesecake is ready.

No Bake Cottage Cheesecake Ingredients:

113 grams (1/2 cup) Cottage Cheese (Daisy 2%= 90 calories)

3 Tbl. Splenda

1 Tbl. lemon juice

1/2 tsp. Knox Gelatin (5 calories)

Cottage Cheese, Lemon Juice, and Knox Gelatin

Cottage Cheese, Lemon Juice, and Knox Gelatin

Gather ingredients for your cheesecake.

113 Grams of Cottage Cheese

113 Grams of Cottage Cheese

Weigh out 113 grams of cottage cheese. Blend cottage cheese until creamy. Add sweetener and lemon juice. Blend well. In a separate bowl, add 1/2 tsp. of knox gelatin to 1/8 cup of boiling water. Stir until gelatin is dissolved. Slowly pour into cottage cheese mixture. Blend until mixture is smooth and creamy. Pour into a small bowl and chill for 2-3 hours.

No Bake Cottage Cheesecake

No Bake Cottage Cheesecake

Using a butter knife, loosen the cheesecake by running the knife around the inside of the bowl. Place a plate over the bowl and flip over onto the plate.

No Bake Strawberry Cottage Cheesecake

No Bake Strawberry Cottage Cheesecake

Pour strawberry sauce over your cheesecake. Enjoy!

Serving size = 1

HCG Protocol (1 protein, 1 fruit)

Calories Count:

If using Daisy 2% cottage cheese- 135 calories

If using Daisy 4% cottage cheese- 155 calories

(Knox Gelatin is not on the original protocol. It adds 5 calories per 1/2 tsp.)

Servings: 1

HCG Exchange: 1 protein, 1 fruit

Related posts:

  1. HCG Recipe: Phase 2 – Cottage Cheesecake with Strawberry Sauce I’ve been thinking about cheesecake lately. I decided to try a version made from cottage cheese. (Click here to view the No Bake version of Cottage Cheesecake). Strawberry Topping: 125 grams of strawberries (40 calories) 1 Tbl. splenda 1/4 tsp. vanilla Cut strawberries into small chunks.  Combine strawberries and sweetener in saucepan...
  2. HCG Diet-Round 1-Phase 2-VLCD 35 Starting Weight: 201.6 Today’s Weight: 181.4 Overnight Gain/Loss: -.8 HHCG: 18 drops 1 x daily (I’m trying out the higher dose again. No reason really… but OOPS, I missed my 2nd dose!) Today has been a pretty good day. I’m happy that I lost .8 after a night of tennis, but...

Tags : cottage cheese, HCG recipes, lemon juice, off protocol, phase 2, photos, strawberries
Categories : Cottage Cheese Recipes, Dessert Recipes, HCG DIET, HCG Diet Food Photos, Phase 2 Recipes, Strawberry Recipes

RSS feed for comments on this post

  1. Steph's Universe – My HCG Journey » HCG Diet-Round 1-Phase 2-VLCD 35

    June 30th, 2010 at 12:06 am

    [...] yes. There’s nothing like cottage cheesecake. Tonight I made a no bake cottage cheesecake with Knox Gelatin instead of an egg white. It was very good. I think I might have to adjust the [...]

  2. Steph's Universe – My HCG Journey » HCG Recipe: Phase 2 – Cottage Cheesecake with Strawberry Sauce

    June 30th, 2010 at 12:09 am

    [...] I’ve been thinking about cheesecake lately. I decided to try a version made from cottage cheese. (Click here to view the No Bake version of Cottage Cheesecake). [...]

  3. Sheree

    April 23rd, 2011 at 8:12 am

    OMG!!! Thank you soooooo much for this recipe, it’s AMAZING!!!

  4. Stacey

    August 9th, 2012 at 10:09 pm

    I followed the recipe but replaced the Splenda with stevia. Precooked it tasted delicious! I was so excited about it, but during baking all the cheesecake overflowed out the top. Any suggestions on why this happened? I was so upset.

  5. admin0

    August 13th, 2012 at 4:03 am

    Stacey, you said “during baking all the cheesecake overflowed out the top”. This recipe is for no-cook cheesecake. Are you referring to the other recipe? http://www.stephsuniverse.com/hcg-recipe-phase-2-cottage-cheesecake-with-strawberry-sauce/

    I think you are? Anyway, I think different brands of cottage cheese have different ingredients and possibly more water content. Did you use Daisy Brand? Also, the egg white in the other recipe has to be whipped into stiff peaks (like you would do to make meringue from egg whites) and then folded into the well-blended cottage cheese mixture . I’m thinking these two things may have to do with the results of cottage cheesecake. I hope that helps! ;-)

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