Fri, Mar-19-04, 22:25
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Midas in reverse
Posts: 744
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Plan: Atkins
Stats: 260/231/165
BF:~31%/~26%/<17%
Progress: 31%
Location: Southern Utah
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Try it now--it apparently takes several seconds to find it, even with a hi-speed internet connection. If that still doesn't work, here is the source in it's entirety:
http://www.lowcarbrecipes.org/recip...ies+and+Muffins
And the formatted recipe in it's entirety:
Quote:
Ingredients:
Crust:
1/4 cup butter
1 cup crushed nuts
2 tablespoons Splenda or three packets sweetener
Filling:
1 pound (two 8-ounce packages) cream cheese
1 cup Splenda or 24 packets sweetener
1/4 teaspoon salt
1/3 cup cream
Four eggs
1 teaspoon vanilla
2 tablespoons lemon juice (optional)
Topping: 1-cup sour cream or 2-cups fresh berries
How to Prepare:Put butter in microwave baking dish and microwave at High for 45 to 60 seconds until butter melts. Stir in nut/cereal crumbs and sweetener. Mix well and press evenly in bottom of dish. Microwave at high for 1-1/2 minutes.
Place cream cheese in medium mixing bowl. Microwave at 50% (medium) power for one minute or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs, vanilla and lemon juice. Microwave at high for four to seven minutes or until very hot. Stir and pour over crust.
Microwave cheesecake at medium power for 7 to 15 minutes, until almost set in center. Cool slightly and spread with desired topping. Refrigerate at least eight hours before serving.
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