Denver Cardiologist Makes Probiotic Cheesecake

Good Belly Blueberry Cheesecake

Richard E. Collins, MD-The Cooking Cardiologist©
Susan Buckley, RD

South Denver Cardiology

Here is a no-bake cheesecake that could easily be a smoothie, except the chia seeds thicken the blended ingredients. It could be a smoothie by omitting the chia seeds and blending everything together except for the optional vanilla wafers. The fiber and probiotics are “ belly friendly”.

 For the cheesecake base:

8 ounces fat free or low-fat cream cheese
2 vanilla Chamomile GoodBelly BigShot “shots”
1 – 32-ounce non-fat vanilla Greek yogurt, Chobani is the best
2 -T agave nectar
4 ounces So Delicious creamer
2 -T ground chia seeds
1 – tsp vanilla extract

For the topping:
1 Blueberry Acai GoodBelly shot
4 ounces fresh blueberries
1 -T Agave nectar
4 ounces So Delicious Creamer
1 -T ground chia seeds

For the garnish:

8 vanilla wafers
Fresh blueberries for garnish
Fresh mint leaves for garnish

In a blender add all ingredients for the base. Blend until smooth. Place in ten parfait glasses. Chill for 30 minutes. Prepare the topping. Using the same blender, add all ingredients. Blend until smooth. Divide evenly over the cheesecake bases. Chill for another 30 minutes. Finely chop the vanilla wafers and garnish with the chopped wafers, blueberries and mint leaves. Serve chilled. Except for garnishes, the parfaits can be stored for 5 days, covered, in the refrigerator.

 

Makes 10 servings: Serving size: 1 goblet parfait.

Nutrition Info: Calories: 182, Total Fat: 2 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 9 mg, Sodium: 178 mg, Carbohydrate: 26 g, Fiber: 2 g, Protein: 12 g

Diabetic Exchanges: 2 Carbohydrates, 1 ½ Protein