2 egg whites
250g low fat ricotta cheese
6 tablespoons of splenda or honey
2 cups of blueberries
Beat egg whites until they form stiff peaks. Add 4 Tbsp Splenda or Honey (or even a mixture if you like) and ricotta cheese to egg whites and mix well. Pour into a lined dish and bake at 180 degrees Celsius for 25-30 minutes. Place blueberries in saucepan and add 2 Tbsp of Splenda/Honey. Simmer for 20 minutes, stirring occasionally. Pour over servings of cheesecake.
High in protein, low in carbs (especially if you use Splenda) and low in fat.