Brunch Cheesecake

[Guest guest]

Brunch Cheesecake 8 servings

 

Have your cake and eat it too -- for breakfast or

brunch! This delicacy is wholesome and umpteen times

lower in fat then regular cheesecake.

 

2 cups 1/2 " bread cubes

1 9oz can crushed pineappled packed in juice

1 Tbs cornstarch

15oz. nonfat ricotta cheese

1 Tbs powdered egg substitute or 1 egg white

2 Tbs wheat germ

2 Tbs dry bread crumbs

1 Tbs brown sugar

 

1. Layer bread cubes in a lightly oiled 1/2 quart

casserole dish. Set aside. Drain pineapple,

reserving juice.

 

2. In a small saucepan, combine pineapple juice with

cornstarch. Heat, stirring until thickened and clear.

Set aside.

 

3. Preheat oven to 350 degrees. Mix together ricotta

cheese, egg substitute/egg white and crushed pineapple

until well blended.

 

4. Add cornstarch mixture; stir gently and spoon into

casserole dish on top of bread cubes.

 

5. Combine wheat germ, bread crumbs, and brown

sugar. Sprinkle on cheesecake. Bake for 35 min to 40

min. Serve warm.

 

Helpful Hints:

Powdered egg subsitute is made from refined starches

and flours that adds leavening to recipes. Found in

the natural food section, health food stores and GNC.

 

For a richer dish replace nonfat ricotta with regular ricotta.

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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