Chocolate Cheesecake (Fueling)

This is one of my favorite breakfast time fuelings. WHY? Because I CAN! Why not enjoy losing weight having a cheesecake for breakfast time. My 10 year old really feels jilted when she doesn't get this one too. I end up giving her a bite anyway, because I am a mom, and that is what we do. 😍

Chocolate Cheesecake
[4 servings:1 Fueling, 1/4 lean, 1/2 condiments, 1 Fat]



4 packets Chocolate Antioxidant Shake (any shake or smoothie)
 1 cup 1% cottage cheese (2/3 lean)
 1 egg, beaten (1/3 lean)
 1 Tablespoon SF Walden Farms Chocolate syrup*Caramel works too (1/2 condiment)
 4 Tablespoon light cream cheese (2 Fat)
6 Tablespoons Light Half&Half (2 Fat)
 1/4 Unsweetened Coconut Milk (1/2 condiment)

Directions:

~Preheat oven 350*F

~Blend all 4 smoothie/shake packets and all ingredients in a food processor. Pulse until creamy.
~Pour batter into four(4) 7-oz ramekins (spritzed bottom with 1 quick spray Pam to keep cheesecake from sticking.)
~Pour water inside cake pan halfway up to set the 4 ramekins into to bake in a water bath.
~Bake approximately 25-30 minutes. (* Oven temps vary so make sure to watch them. You want a creamy Custard texture not a firm tofu texture.)
~Top with 2 Tablespoon Redi-whip (1 condiment) just before serving. 
~Keep in Fridge 3-4 days or Freeze extras with label of condiments used for each.
[For a cheesecake mousse,  make recipe above, let cool, puree in food processor along with 1-2 ounces almond milk until creamy.]

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)