(Serves 9)
Per serving:
Protein: 10 grams
Fat: 9 grams
Carbohydrate: 4 grams
Calories: 130

Ingredients
(Choose Organic when possible)
2 packets unflavored gelatin
2 cups boiling water
12 oz. low-fat sour cream
25-30 drops liquid stevia 
1 lemon (juiced)
4 tbs. whey protein (vanilla)
1/2 cup raw almonds

Directions
In a bowl, add the boiling water and sprinkle with the gelatin, then
stir until dissolved, about 5 minutes. 
Add the stevia, sour cream, lemon juice, and
whey and stir with a fork until well mixed. 
Pour into a 13 x 9 x 4-inch pan and refrigerate for 3 to 4 hours. 
To make the top crust, place the almonds in a blender and blend until very well chopped. 
Once the cheese cake has set-up, remove it from the refrigerator and cover evenly with the chopped almonds. Cut into 3 inch squares and top each square with 1
tbs. of "Whipped Topping" (see recipe below). This is a "TOP SECRET"
recipe that is a creamy, low-carb delight the entire family will love.

Whipped Topping
1 cup nonfat plain yogurt
8-10 drops liquid stevia
2 tbs. whey protein (vanilla)
Place all ingredients in a bowl and whip with an electric mixer until
well blended and stiff. Serve 1 tbs. on top of each square of Lemon
Cheesecake.

Note
For more details on high-carb and low-carb eating to burn fat, please refer to my books The Fat Burning Diet, and The Fat Burning Diet Cook Book.