Lemon Bean “Cheesecake” with Fruit Sauce

Imagine mixing white beans with some lemon, eggs, sugar, and baking powder and baking the concoction for 45 minutes.

What would you have?

The photo of the cake in the pamphlet looked nice.  But what about the taste?  And the texture?  I wasn’t hopeful.  After all, the pamphlet was published by the Ontario White Bean Producers, and you know they’ll root for their product, no matter what.

Now imagine my surprise when I took a taste and realized I had baked a sweet white cake that was tartly flavoured with lemon and textured like cheesecake!  I was so excited I ran to the spouse and fed him a piece.  He confirmed that my tastebuds hadn’t gone around the bend.

Of course, it isn’t real cheesecake.  It isn’t as thick and it lacks that to-die-for creaminess which comes from loads of butter fat.  But for someone with lactose-intolerance who hasn’t eaten cheesecake in years, this faux version is truly a thrill.

Cooking update (10/2011): My stove died, and I don’t get quite the same results with my new stove.  The texture is more cake-like than cheesecake, but the taste is much the same.

Oh, and this dish is whole lot healthier than real cheesecake.  It’s high in protein, low in fats, and if you use artificial sugar, it’s also low in calories.

Speaking of which, if I were to make this for a dinner party, I’d use real sugar.  I could slightly taste the artificial sugar and may try it with 50% sugar/50% artificial sugar the next time I make it just for me.

More info (10/2011):

  • I did make this with real sugar for a dinner party with excellent results.
  • I’ve tried to lower the calorie/cholesterol count by using a liquid egg substitute.  Doesn’t work!  The result is soggy cake.

Printer-friendly version

Makes 8 slices

Ingredients for cake

  • 1 lemon, juiced (¼ cup) and zested
  • 2 cups white navy/pea beans (19 oz. can), drained and rinsed
  • 3 eggs (don’t use liquid egg substitute)
  • 1 cup sweetener (artificial or real)
  • 1 tsp. baking powder
  • Cooking spray

Directions for cake

  1. Put lemon juice, zest, and beans into a processer and mix until smooth.
  2. Add eggs, sugar, and baking powder.  Blend well.
  3. Spray an 8″ or 9″ springform pan with cooking spray.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Serve with a dollop of fruit sauce.

Ingredients for fruit sauce

  • 1 cup fruit (Fresh is best but frozen is fine.  I’ve used frozen raspberries and strawberries.)
  • ¼ cup water
  • 1 tbsp. sugar

Directions for fruit sauce

  1. In a small saucepan, put in fruit, water, and sugar and boil for 3-5 minutes until thick.
  2. Let cool and spoon over each served slice.
  3. If you have extra fresh fruit, you can either add it to the sauce or use it as a garnish.

For Weight Watchers:

  • With artificial sugar: 1 slice is worth 1.75 points on the Points plan and 2 points on the PointsPlus plan.
  • With real sugar: 1 slice is worth 3.75 points on the Points plan and 4 points on the PointsPlus plan.
  • Fruit sauce for 1 serving: The sugar quantity per serving is negligible.  If you’re on the Points plan, calculate the points of 1/8 a cup of the fruit that you use.

(Adapted from “Lemon Bean Cake with Fresh Fruit Sauce” from The Supreme Bean by the Ontario White Bean Producers.)

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5 thoughts on “Lemon Bean “Cheesecake” with Fruit Sauce

  1. That’s a brilliant way to slip a little extra fiber into your diet, too. It’s like the black bean brownies, but sort of like the base of a lemon bar… think about the bean layer, a lemon curd layer (or plums?), and a crumb topping.

    That, of course, takes a perfectly reasonable basic everyday dessert and makes into a complicated special occasion treat! Oh well…

    • Hmmm…what would a lemon curd layer be made of? I’ll have to look that up. As for making it more special, I’d thought about doubling it up by placing one piece above another and having something in the middle. Hmmm….

  2. Pingback: The Ultimate Gluten Free Bean List: 101 Bean Recipes - Gluten free living | New Orleans Gluten Free | sherryfredley.com

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