Avocado Cheesecake

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filed under Desserts

Avocado Cheesecake
Serving size: 1 slice
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 168 (8% DV)
Fat: 7g (11% DV)
Carbohydrates: 7g (2% DV)
Protein: 4g (9% DV)
Description: http://tnation.tmuscle.com/free_online_forum/diet_blog_hammer_velocity_shugart/avocado_cheesecake
Tags: low carb, healthy dessert, avocado cheesecake
Ingredients:  Makes 12 servings (12 slices)

Tip: For nutritional information on all the ingredients in Avocado Cheesecake just click on each ingredient name. Then adjust the serving size for any Avocado Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
To make the crust, melt the butter in a pan. Add enough of the crushed nuts to cover the bottom of the pan and soak up all the butter.

For thin crust use a little butter and a small amount of nuts.
For thicker crust use extra butter, lots of nuts. Up to you.
If you want a sweet crust, sprinkle on some extra Splenda.

Stir, kill the heat, then spread evenly into the bottom of a small springform pan.

Now let's make the filling. In a cup, stir the gelatin into two tablespoons of water. Let it stand for 5 minutes or so. It may turn into a rubbery hockey puck. This is cool. And perfectly fine.

Zest the lemon. If you don't know what that means, ask your granny. Or use dried zest like I do.

In a small saucepan, combine the milk, Splenda, vanilla, and zest. Bring to a boil. Add gelatin puck mixture, lower to a simmer, and whisk until the gelatin dissolves. This'll take about a minute.

In a food processor or, even your blender, add the cream cheese and avocados, both cubed. Pour hot milk mixture in and give it a whirl until it's super smooth.

Pour into the crust, cover, and stick it in the fridge for a couple of hours.

Top with sugar-free pie filling, whipped topping and extra chopped nuts, or whatever the heck you want.
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