Protein helps your baby grow and keeps you strong, too.
SERVES 8
THIS cheesecake is crammed with protein and it’s a good source of calcium. Top with sliced fresh fruit or berries, or syrup (see here). The cheesecake is best made a day before serving.
1½ cups crushed graham cracker crumbs
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
1 (8-ounce) package cream cheese
1 cup part-skim ricotta cheese
½ cup confectioners’ sugar
1 large egg
½ cup dairy sour cream or plain Greek yogurt
2 teaspoons pure vanilla extract
1 teaspoon freshly squeezed lemon juice (optional)
4 cups fresh raspberries and blueberries, for serving
• Preheat the oven to 350°F.
• Prepare the crust: Combine all the crust ingredients in a bowl and mix until well blended and the crumbs are moist. Transfer the mixture to a 9-inch round springform pan and press it evenly over the bottom. Bake for 9 minutes, or until the crust is slightly firm to the touch. Remove from the oven and let cool before filling.
• Prepare the filling: Place the cream cheese and ricotta cheese in a large bowl and beat with an electric mixer on medium speed until creamy. Add the sugar and continue to beat for 30 seconds. Add the remaining filling ingredients and beat until well blended.
• Pour the filling into the prepared graham cracker crust. Bake for 40 to 45 minutes, or until the center of the cheesecake is almost firm (it will firm up as it cools). Remove the cheesecake from the oven, and let cool to room temperature, then refrigerate for at least 4 hours before serving with the berries.
One tenth cheesecake and berries: Calories: 211 cals; Protein: 10 g; Carbohydrates: 27 g; Fat: 7 g; Fiber: 0 g; Sodium: 299 mg; 2 CARBS