Sunday, September 8, 2013

blueberry cheezecake vs. blueberry cheesecake

 We made these as individual cheezecakes instead of using the 12" springform pan. The texture of the crust was similar to a graham cracker crust, The raisin gave it the correct amount of sweetness,
The cheezecake portion of this dessert was so creamy. We didn't add the stevia drops (because i forgot). Most of us thought it tasted great, but one person would have liked it a little sweeter, therefore the stevia would be needed for those with a sweet tooth. The "jelly" on top was sweet due to the 3 dates and tasted great; however, the texture was gelatinous, more like a jelly than a syrup topping due to the chia seeds.
Making this as individual cakes instead of the a 12" cheezecake, we were able to make 30 servings, ~ 100 g, (either one cupcake or two "mini" as a serving). Here is the nutritional information:
  Calories 230.3
  Total Fat 17.3 g
     Saturated Fat 8.0 g
     Polyunsaturated Fat 2.2 g
     Monounsaturated Fat 6.2 g
  Cholesterol 0.0 mg
  Sodium 3.2 mg
  Potassium 182.6 mg
  Total Carbohydrate 18.1 g
     Dietary Fiber 2.6 g
     Sugars 10.7 g
  Protein 3.9 g

When one compared this healthier recipe to a 1 oz or 125 g serving of a typical cheesecake, it has about half the calories, fat, carbohydrates, protein, very little sodium, no cholesterol, and 5 times the fiber content. We have copied the typical cheesecake nutritional information below.

  • Nutrition Facts
    Amount Per 1 piece (1 NLEA serving) (125 g)
    Calories 401

  • % Daily Value*
    Total fat 28 g43%
    Saturated fat 12 g60%
    Polyunsaturated fat 2 g
    Monounsaturated fat 11 g
    Cholesterol 69 mg23%
    Sodium 548 mg22%
    Potassium 113 mg3%
    Total Carbohydrate 32 g10%
    Dietary fiber 0.5 g2%
    Sugar 27 g
    Protein 7 g14%

  • Here is the healhier recipe link:

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