Guilt Free Mini Blueberry Cheesecake

I am always looking for treat that don't derail me from eating well. Today I was craving cheesecake, I wanted something simple and of course portioned out for me. This recipe makes 2 mini cheesecakes but feel free to double it or even triple it.


Ingredients:


Crust:

• 28g (1/4 cup) Almond Flour 
• Fiber yum (Vitafiber) 3 tsp

Filling:

• 1/2 cup plain Greek yogurt
• 4 TBL whipped cream cheese
• 1/2 packet of sugar substitute (save other half for topping)
• 1 tsp vanilla
• 1 serving Jello pudding sugar free (cheesecake flavor) powder (8g)

Topping:

• 1/4 cup frozen wild maine blueberries
• dash of cinnamon
• 1/2 packet of sugar substitute
• 1 tsp cornstarch
• 1 tsp lemon
• 1 tsp water

Prepare 2 small tart pans by spraying with nonstick spray. preheat oven or toaster oven to 325 degrees Fahrenheit. 

Heat the fiber syrup (about 30 sec) in microwave until bubbly. Mix the heated syrup in with the almond flour. Press mixture into the tart pans and bake until lightly toasted (about 5 - 10 min). Set aside to cool.

Combine filling ingredients in a small mixer (I used a ninja) and blend until fluffy. Divide filling evenly into the 2 cooled crusts and refrigerate.

Heat the blueberries in a small pan with the sugar substitute and a dash of cinnamon. In a small bowl combine water, lemon juice and water until mixed. Once blueberries come to a boil, add the cornstarch mix. Stir and remove from heat. The filling will thicken quickly so remove the filling from the pan. 

Divide the blueberry compote onto the tops of the cheesecakes and return to refrigerator to cool. They cool pretty quickly. Enjoy.

Nutrition per cheesecake:

Calories 230    Fat: 14g     Carbs: 22g   Fiber 10g   Protein:  10g