I made these Sugar & Grain Free Mini Cheesecakes with Macaroon crust April 21, 2011.
Then I forgot to take their photo and post about them! =0
Sugar & Grain Free Mini Cheesecake - serves 4
(You know what...just follow the mixing and assembly instructions for the filling found HERE, but use my list of ingredients found below)
1 t. Gelatin
1/4 t. Stevia Powder (the good kind with no fillers or additives)
1 T. Xylitol
1/2 c. Water
8-10 oz of Cream Cheese
1 good, fresh, organic Egg Yolk (from a source that you trust)
1/2 t. Orange extract
a dribble of Vanilla extract
2 canned Pineapple Rings (cut into bits and stirred in, or however you like)
You know what...just follow the mixing and assembly instructions for the filling found HERE .
Macaroon Crust: Pre-heat the oven to 350
Mix in a little bowl:
3/4 c. Shredded Coconut (Unsweetened)
1/4 c. Almond meal or flour
1/2 a "Smidgen" size spoon (here) Stevia Powder (the good kind with no fillers or additives)
a tiny bit of Popcorn Salt
With mixer on high, whip into soft peaks:
1 Egg white
Then carefully fold all remaining crust ingredients into the egg white. Divide the Macaroon mixture into 4 greased oven proof little custard cups, carefully spreading it evenly over the bottom and sides.
Place the crusts in your Pre-heated oven (350), and bake uncovered for 6 minutes and then cover and bake 4 minutes more (10 total).
After the cups cool, divide the filling between them, and chill in the refrigerator until ready to serve!