|
Finally you can have cheesecake without feeling guilty or from ordering if off some diet website! In fact, you can have it straight from your own oven, dispersing its aroma throughout your home.
Rhubarb Cheesecake
Rating:
Rated 5.94/10
Ingredients
Crust:
1 cup chopped (coarse) pecans
1/2 cup unsweetened coconut
2 tablespoons Splenda
3 tablespoons melted butter
Mix in food Processor, put in springpan and bake for ten minutes at about 375-degrees. Cool completely.
Filling:
Two 8 ounce packages of cream cheese (softened)
3/4 cup Splenda
3 eggs
1 teaspoon vanilla
Beat the cream cheese and sugar until light and fluffy. Add eggs and vanilla, and mix well. Pour over cooled crust and bake 20 to 25 min at 375-degrees or until center is set and edges are light brown. Cool.
Topping:
3 cups cut-up rhubarb
1 cup Splenda (taste to see if you prefer it sweeter)
1/4 cup water
2 teaspoons sugar-free Jell-O (strawberry recommended)
1/2 teaspoon cinnamon |
Instructions
In saucepan, combine rhubarb, sugar, water, Jell-O and cinnamon; bring to a boil over medium heat. Cook, stirring until thickened. Remove from heat, cool, then pour over filling. Cover and refrigerate at least one hour. Can be served topped with whipped cream.
|
An Atkins’ Cheesecake
Rating:
Rated 7.25/10
Ingredients
12oz softened cream cheese
3 pkts Splenda
1 tsp vanilla
1cup heavy cream
½ cup fresh fruit (any kind cut into quarters) |
Instructions
In a bowl mix cream cheese, Splenda and vanilla. In a separate bowl, beat heavy cream until it’s at its softest peak and fold whipped cream into cream cheese mixture. Take entire mixture and place in large glass bowl and chill for approx. 25 minutes. Cover top with plastic wrap and top with fruit right before serving.
2.6 carbs per serving. 7 carbs if using berries or fruit. |
TIP: Substitute Splenda for your favorite sugar substitute. |
  |
