This post is in honor of National Cheesecake Day (which I only found out about this morning!).
I have been on a little bit of a “low carb” kick recently. Although I miss some foods, like potatoes, bread, pasta and desserts, it has not been a bad experience in the end. And losing weight along the way has been an added plus.
For myself, at the end of the day, I always like a treat of some kind. I wanted something easy to make, no baking (if possible) and satisfying. Because of that, I thought I would experiment with this recipe. The filling needs no baking, and the crust I used for this came from a online store. For the crust, per serving is 1 net carb. For the filling the carb count is 25 for the whole pie! Divide that by 10 and the count is approximately 2.5 grams of carbs per serving (these counts are not accurate, but close). In the future, I plan to try and experiment with other products to achieve a low carb pie crust, such as coconut flour and almond flour, as a couple of examples. I will post those efforts if I find success.
Some of the ingredients for this pie may be unusual, but it is in an effort to keep the carb count down. One of the ingredients I had a hard time finding was Erythritol. Conducting a search on the internet, I saw a post that mention “Wholesome Sweets” has a product called Zero, which is Erythritol. Hey, I saw them at BlogHer Food 2012! So, I immediately dove into my swag bag from the conference, and sure enough they provided samples of that product! Yay!
Keep in mind, if you aren’t on a low carb kick like me, just swap the sweetener for 1/2 cup powdered sugar and your own type of pie crust.
On a little bit of a side note, I think in this day and age we add too much sugar to everything. Case in point. While doing some research for this recipe, I compared a recipe from a cookbook printed in 1981 with a recipe that was published this week on a Huffington Post blog. The older recipe used 1/2 cup powdered sugar. The more recent recipe used 3/4 cups powdered sugar AND 1 cup granulated sugar. To be fair, the older recipe used 8oz. of cream cheese, where the newer one used 16 oz. But even with that comparison, the older recipe still contained more sugar. Check your recipes, see if the trend I am noticing is the same for you too.
*Click on title to get the recipe.
