In late April after being inspired by one of our guests, I started the Dukan diet. In the past I have always done best on a low carb no sugar based diet. I have to admit this can be difficult sticking to this type restrictive diet as an Innkeeper who tries to always keep the cookie jar filled. Lucky I have Marty as my sweet taste tester. I am happy to report I weighed in the morning at my lowest in 12 years! Thank you Dukan!
One of the recipes that has helped me stick to the Dukan Plan is Dukan friendly Mini cheesecakes. I make these in small ramekins, although they could also be made in mini jelly jars for a great presentation. I got the idea for the mini jelly jars from a pintreset posting of the Italian Dish. The associated recipe was just begging for a Dukan makeover.
For the Dukan Crust – Makes 10 to 12 Mini Cheesecakes
- 1.5 cups Oat Bran
- 5 Tablespoons Melted Butter – This is only 1/2 T per serving – Not to bad
- 1 Tablespoon Cinnamon
- 2 Packets of Fiber Splenda
- 1 Tablespoon Agave Syrup
Mix all the crust ingredients together and press into the bottom of the ramekins.
For the Cheescake Filling
- 2 8 oz packages cream cheese – low fat optional
- 1 cup low fat greek yogurt
- 4 eggs – You can use egg beaters, but I prefer real eggs.
- 1 Teaspoon vanilla extract – are the caviar from a real vanilla bean… Lets face it if your are giving up sugar you should treat yourself to real vanilla!
- 4 Tablespoons confectioners Sugar substitute
- 3 packets Splenda Fiber
- Zesta of one Lemon
Whip all of the ingedients for the cheescake filling until light and fluffy.
Pour into prepared ramekins.
Bake in a water bath at 350* for 30 minutes until set
Cool completely – Refrigerate for one hour until chilled, serve with Sugar free whipped topping.
Ok so I know technically I am not supposed to have fruit on the Dukan diet, but I have to make an exception for fresh raspberries in the picture. These are also Gluten free, just be sure your Oat Bran is made in a gluten free environment.