Tue, Apr-08-03, 21:12
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Registered Member
Posts: 31
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Plan: Atkins
Stats: 233/205/145
BF:
Progress: 32%
Location: Hannibal Missouri
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low carb cheese cake
This past weekend was busy with big eating events at our church. One was a carry in and I knew there would be tempting desserts so I attempted to create one that was legal for hubby and me. We both are just over Induction so nuts were added so I took about 6 Tblsp. ground pecans and incorporated a couple Tblsp. butter in an 8 inch cake pan not totally covering the pan but gave my filling something to stick to. I then took 8 ounces cream cheese, 2 eggs, 1/3 cup Splenda, 1/3 cup sour cream and mixed them in the Kitchenaid. Then poured the mixture over my "crust" and baked it 30 minutes in a 350degree oven. I let it cool over night and then whipped some heavy cream and put in coconut flavoring and a couple packets of Splenda. I used a decorator's bag and piped the whipped cream onto the cheese cake and cut it into 8ths. We had dessert at the carry in on Saturday pm. I also took some to the church dinner on Sunday so I wouldn't be tempted to eat the chocolate cake or carrot cake w/cream cheese frosting I had made so the low carb cheese cake protected me again. Then we had a bed time snack a couple of nights with the remaining pieces. I figured each serving was approximately 3.5 gm. carb which got us over the temptation meals. BTW, have any of you tried the Ruby Red Burst Free and Clear that Walmart sells???? IT's like drinking carbonated ruby red grapefruit juice. Kind of appeases your craving for citrus. I sometimes drink it at bkfast with my bacon and eggs.
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