Desserts

Mint Cheesecake with Nut Crust

For 9" crust:
1 cup shelled pecans
1/2 cup dry roasted macadamia nuts
4 sugar free chocolate cookies
2 teaspoons chocolate extract
3 packets of Sweet'N Low granulated sugar substitute (or 1 teaspoon Sweet'N Low bulk)
2 tablespoons butter, melted

For cheesecake filling:
1 envelope unflavored gelatin
1 cup heavy cream, divided
1 container (8-oz.) whipped cream cheese
1 cup whole milk ricotta cheese
1 package (16-oz.) Silken (soft) tofu, drained
51/2 teaspoons Sweet'N Low granulated sugar substitute (16 packets), divided
1 teaspoon vanilla extract
2 teaspoons peppermint extract
2 teaspoons chocolate extract
1 tablespoon cocoa
10 drops green food coloring

For crust

:
Preheat oven to 325ºF. Place all ingredients except butter in a food processor and pulse for about 30 seconds or until nuts are finely chopped. Add nut mixture to small bowl and stir in melted butter. Blend well.

Turn nut mixture into a 9" spring form pan and press mixture evenly to form a crust. Bake for 10 minutes. Remove from oven and set aside to cool.

For filling

:
Heat 1/4 cup heavy cream to boiling. Remove from heat and stir in gelatin powder. Let stand 5 minutes until gelatin dissolves.

In medium bowl, whip remaining heavy cream until soft peaks form, set aside.

In large bowl, combine dissolved gelatin, cream cheese, ricotta cheese, tofu, 5 teaspoons (15 packets) Sweet'N Low granulated sugar substitute, peppermint and vanilla extracts. Blend well. Fold in whipped cream. Reserve 1 cup cheese mixture and add to it 2 teaspoons chocolate extract, 1 tablespoon cocoa and 1/2 teaspoon (1 packet) Sweet'N Low granulated sugar substitute; stir well and set aside.

Add 10 drops of green food coloring to remaining cheese mixture; blend well and pour into cooled crust. Spoon chocolate cheese mixture over filling and swirl with a knife creating a marbled effect. Refrigerate 2 to 3 hours or overnight.

Per serving

: 340 calories, 7 g protein, 9 g carbohydrates (8 g net carbohydrates), 2 g fiber, 31 g fat, 66 mg cholesterol, 135 mg sodium.

Preparation Time

: 1 hour Serves 12