A decadent and healthy, lactose free, protein packed "cheese"cake.
Ingredients
- For the "cheese"cake:
- 1.5 cups navy beans If using dried like I did, soak them overnight and rinse and boil covered in water for 2 hours - or if using canned navy beans, rinse and measure out
- 2 eggs
- 1/2 cup brown sugar
- 1.25 6 oz containers of vanilla yogurt
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- dash salt
- For the berry topping:
- handful of raspberries and blueberries
- 1/4 teaspoon lime juice
- 1 tablespoon brown sugar
- Whipped cream
Instructions
- For the"cheese"cake:
- Preheat oven to 325
- Using an electric mixer, combine the mystery ingredient, brown sugar, vanilla yogurt, cinnamon and salt and eggs -one at a time.
- Pour into 4 oven safe bowls and bake for 30 minutes.
- For the berry topping:
- In a saucepan over low heat, combine the berries, sugar, and lime and let cook for about 5 minutes. Let cool
- Top the "cheese" cakes with whipped cream, the berry mixture and any extra berries and enjoy!
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