[Spook]

Myra's New York-Style Cheesecake

Crust:

1 1/4 cups finely ground almonds

OR

1 1/4 cups finely ground cashews

Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted

Topping:

2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:

3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:10 PM
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Strawberry Cheesecake

Serves 6-8

Cream cheese, 8 oz
Half-and-half, 4 oz
Sweet 'n Low or Canadian Splenda, 4 packets
Eggs, 2
Vanilla extract, 2 tsp.
Strawberries, 1 cup sliced
Sour Cream, 1/2 cup

Preheat oven to 350 degrees. In a blender or food processor, combine cream cheese, half-and-half, 3 packets of Sweet N Low or Canadian Splenda, eggs and vanilla extract. Blend until completely smooth. Pour into an 8" ceramic or Pyrex pie pan. Bake for 25 minutes. Chill well. Garnish with sliced strawberries and sour cream (to which 1 packet Sweet N Low or Canadian Splenda is added).

Nutritional Values per Serving: (this is with the strawberries included)

Carbs - 3.4 g
Protein - 4.0 g

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:13 PM
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Quickie Dessert

1 large package cottage cheese (1/2cp--4 grams carbohydrate)
1 small package sugar-free Jello undissolved
1 tub Cool Whip
Pineapples optional

Mix all together and eat.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:15 PM
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Peanut Butter Pie

1 Tbsp. cocoa
8 packs of Equal (or sweetener of choice)
6 Tbsp. butter
4 oz. cream cheese
4 oz. heavy cream
2 Tbsp. heavy cream
5 Tbsp. Simply Jiff peanut butter
6 Tbsp. spoonable Splenda (if you don't have this, it measures like sugar so use your favorite sweetener)
1 cup crushed pecans
16 Tbsp. Cool Whip
1 square of unsweetened chocolate

Crust:

Mix pecans and 4 Tbsp. melted butter. Pour in pie plate, spread out to cover bottom of plate. Put in freezer.
Chocolate Layer:

Melt 2 Tbsp. butter and unsweetened chocolate in microwave on low setting for approximately 2 min. Mix in 2 Tbsp. cream and 1 tsp. vanilla. Stir well. Add in 8 packs of Equal. Pour over frozen pie crust. Put back in refrigerator.

Peanut Butter Layer:

Mix together:

Peanut Butter
4 oz. cream cheese,
1/3 cup Splenda.

Mix with blender. Spread over frozen pie.

Chocolate Whipped Topping:

Mix 1 cup of Cool Whip, 1 tsp. vanilla, and 1 Tbsp. cocoa with spoon. Spread on top of pie. Refrigerate. Cut pie into 12ths. Each piece has 5.3 carb. This pie is delicious! It's very rich so 1/12 is more than you think.

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8D~


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Posts: 335 | Registered: 12-10-02

hermiti

Gym Rat posted 04-11-03 01:17 PM
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Flan/Custard

In blender, mix:

5 eggs
1 cup heavy cream
1 cup water
1 tsp. vanilla / or almond extract
Sweetener of choice (heat resistant)

Blend on high for a minute - pour into pie plate or individual custard cups. Set into baking pan filled 3/4 " deep with water. Set all in oven and bake at 350 for 40 minutes. Cool and keep refrigerated. I also sprinkle mine with a Splenda/cinnamon mix.

Add a packet of diet swiss miss cocoa mix and substitute coffee for some of the water for chocolate mocha custard!

Variation: Add 2 packets of Nestle's Choc-o-bake for chocolate custard. I then slice it and keep it in a plastic container to eat for breakfast at work

*** "Why is it that when I'm in deep thought I have the same look on my face as when I'm constipated?" ***