|With cherry topping, left, and apricot jam, right.|
This was a fun one! I got a huge kick out of the Lifehacker post called Will It Sous Vide? Creamy Cheesecake Edition. I love cheesecake, and have sous vide capability. Also, cheesecake does not rely on sugar for its structure, and the fiber just disappears into the batter like it isn't even there. I found a good starting recipe, replaced 4/5'ths of the sugar with dextrose (to reduce the amount of fructose in it), and added enough fiber to make the fiber:carb ratio match that in blueberries. Turned out fabulous!
I also had sous vide adventures of my own. Tried putting the cheesecake mix into a vacuum bag to cook, then sprinkling it with toasted crumbled graham cracker crust.