Sugar-Free Energy Dessert Directions
- In a bowl, mix the graham cracker crumbs, Swerve powdered sugar, and unsweetened applesauce until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
- Preheat the oven to 325°F (165°C).
- In a large bowl, whisk together the egg yolks and Swerve sugar substitute until pale and fluffy.
- Gradually whisk in the cornstarch and salt.
- Slowly add the unsweetened almond milk and lemon juice, whisking constantly to ensure smooth consistency.
- In a separate clean bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions. Be careful not to deflate the egg whites too much to maintain the airy texture.
- Pour the batter into the prepared crust, smoothing the top gently.
- Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water into the dish, around the edges of the springform pan (this helps the cheesecake bake evenly and prevents cracking).
- Bake for 60-70 minutes or until the center is set (it should jiggle slightly but not be runny).
- Let the cheesecake cool completely before removing it from the water bath.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
WW Points Calculation:
- Reduced-sugar graham cracker crumbs (1 cup): 6 points
- Swerve powdered sugar substitute (1/4 cup): 0 points
- Unsweetened applesauce (1/4 cup): 0 points
- Eggs (3 large): 0 points
- Swerve or Stevia granulated sugar substitute (1/2 cup): 0 points
- Cornstarch (1/4 cup): 2 points
- Unsweetened almond milk (1/2 cup): 1 point
- Lemon juice (1/4 cup): 0 points
Total Points: 9
Servings: 8
Per Serving: 1.13 points
Nutrition Information (approximate per serving):
- Calories: 80
- Fat: 4g
- Protein: 4g
- Carbohydrates: 8g
- Sugar: 0g
- Sodium: 110mg
I'm waiting for your comments! Enjoy!
