Birthday celebration: "cake" recipe? (Duplicate post)

I also,posted this on the general discussion forum...

Hello, all. I hesitate to even ask this, but here goes:

Can anyone recommend a WLS-appropriate "cake" recipe? Maybe a ricotta cheesecake? Fresh strawberries? I could adapt serving sizes to meet my plan (meaning, one strawberry for me!). It is my birthday, which we will celebrate on Sunday due to work and school commitments. My gourmet-cook husband wants to make a "cake" for me, and has asked me to find an appropriate recipe.

He and my 4 children are very supportive of my surgery and eating restrictions, at least they mean to be! At the same time, making a special cake for the birthday person has been a big part of our family birthday celebrations for always. Both my husband and I would like to find a way to approximate that tradition, in a more healthy way; the celebration is for the children too.

I have been looking at Eggface's site, and several paleo/low carb sites, and I finally threw up my hands in exasperation and said, "I will ask the OH folks; they know everything."

I am thinking maybe with ricotta and egg, maybe erythritol? I also have Fage plain greek yogurt, almond flour, and coconut milk in our pantry. With those ingredients, we should be able to make something dessert-like, but on plan, don't you think?

But I need a recipe? Anyone?

I made a cheese cake  that was low carb without a crust. I used splenda instead of sugar. It was a low carb cookbook I got it from .It was made with cream cheese it was good. 

Thank you.  Cheesecake does seem like a good option to adapt.

A few weeks ago I made a "cheesecake" for a Type 1 diabetic friend.  The crust was made with 2 cups almond flour, 5 tblsp. melted butter and 1 1/2 tsp Splenda that you bake for 15 minutes at 350 degrees. Cool crust completely.  The filling was 1 package of low fat cream cheese, whipped together with 2 cups of heavy cream (that might be a no-no, but I'm a pre-surgical newbie so what do I know). Whip it on high until it forms peaks and then add in a small package of sugar free lemon jello.  Refrigerate for 3 hours and it was AMAZING. No sugar at all.

Fellow RYN'ers - what are your thoughts on whether this would be acceptable?????

It does sound really good.  I am not far enough out to know if this is "acceptable."  I would think that a small portion would be--fat is not an issue for us so much as sugar and carbs.  Especially because we keep our portions small.  But I have also seen ideas for using reduced fat whipped toppings.  My mom used to make a whipped cheesecake with lemon jello and whipped evaporated milk.  This was my dad's preferred birthday cake.  This sounds like it might have a similar texture.  Thanks!

I've been eyeing this one from the recipe forum.

Thank you for directing me to the recipe forum!  I hang out on my two favorite forums, and it is like I forget there are others!

Me too!

Cheese cake... Almost fat free

Crust: 1 1/4 cup almond meal, 2 TBS melted butter, 3 TBS Splenda mix together, pat into 9inch spring form pan bake 350 10 minutes

cake:1

16 oz. fat free cream cheese

1 cup fat free sour cream

8 oz low fat or fat free ricotta cheese

1 cup Splenda 3/4 cup beaten egg or egg beaters

3 tsp lemon jjuice eat cream cheese, ricotta and sour cream. Then add egg, sweetener, mix. Add lemon juice and stir. Poor into spring form pan bake 60-70 minutes or until donecool completely. Makes 16 servings. Can garnish with berries.

Thank you so much!  Even with the fat versions of the products, it looks like it would be low sugar.