Yes it is possible to lose 2 – 5 pounds a week in our medical weight loss program while eating delicious cakes and other goodies like I have pictured here in this article.

In our medical weight loss program we believe we give you the best appetite suppressant medications and weight loss pills that will help decrease your appetite and get your hunger and cravings under control.

Lots of our patients tell us that they were never hungry and that losing weight on our program was the simplest and easiest weight loss program that they have ever done.

They also have told us that our weight loss program was not only simple and easy but it was the most fun because we gave them lots of recipes for delicious foods like a chocolate bomb weight loss shake, sugar-free blueberry ice cream, fat burning lemonade, espresso and ricotta cheese desserts and a multitude of of recipes for entrées, appetizers, desserts and even snacks.

One of my favorite recipes is for cheesecake that is sugar-free. And because yesterday was my birthday my wife made me my favorite sugar-free blueberry cheesecake. If you are already one of our patients you know that a few months ago I was diagnosed as having type II diabetes and that I have been trying to follow a sugar-free diet as much as humanly possible. And this sugar-free blueberry cheesecake recipe fits right into my new sugar-free diet plan because it has no extra sugar in it.

(If you are presently not one of our patients you can read all about my personal story about being diagnosed with diabetes in an another article that I have on this website titled “Confessions of a medical weight loss Dr.”)

And even though I am a weight loss doctor  I actually ate quite a few slices of this delicious cheesecake yesterday and when I weighed myself this morning I actually weighed a half pound less.

So I know you can’t wait to try this recipe for yourself so here it is:

Sugar Free Blueberry Cheesecake*:


  • 8 oz. of cream cheese, softened
  • 1 cup of sour cream
  • 4 eggs, beaten
  • 1 tablespoon of stevia
  • ¾ cup of xylitol
  • 1 tablespoon vanilla
  • frozen blueberries (if desired)


Beat the cream cheese until smooth. Mix in the sour cream, eggs, stevia, xylitol and vanilla. If you want a crust: Wrap foil around the bottom of a 10 inch spring form pan. Butter the bottom of the spring form pan and sprinkle ground walnuts or pecans on top. Pour the cream cheese mixture on top. Place the cheesecake in an oven safe dish that is larger than 10 inches. Pour hot water in outer dish so it reaches half way up around cheesecake. Bake at 350 degrees for 45 – 60 minutes until center is nearly set.

After removing it from the oven you can open the bag of blueberries and place them over top of the cheesecake. You can use blueberries or any other berry of your choice.

Then cool for 15 minutes. Scrape the sides of pan with a knife and release spring. Cool 30 minutes. Remove spring and refrigerate for approximately 4 hours. You can also make it in small ramekin dishes with no crust for individual servings. Make sure to reduce the baking time if you reduce the size of your pan.

*This recipe was taken from one of my my mentors Dr. Daniel Pompa from his website.

I hope you enjoy this recipe as much as I do. And from the picture that you see posted above you can see that I really did enjoy this cake LOL. But it was my birthday so I was allowed to cheat a little bit more than usual.

If you need help losing weight or achieving better health I invite you to call us for a free consultation. Call us at 215-821-7336

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