Last week I posted some delicious low-carb cheesecake recipes. But today, I was given this recipe—it looks equally as delicious, and best of all, it takes less time and effort to make!
Could there be better news than this? Now you can have your cheesecake and eat it too—and still have time to get a pedicure!
For this recipe you’ll need:
¾ C Splenda brand sweetener
4 Packages Philly Neufchatel Cheese at room temperature (low fat, not non fat)
2 Scoops EAS 100% Whey Protein Powder, Vanilla
1 C Sour Cream (full fat)
4 Eggs
2 Packages Jello brand Sugar-Free Cheesecake Flavor Instant Pudding and Pie Filling Mix
Optional toppings: See below
To make this recipe:
Preheat oven to 325.
Line an 8×13 pan with Reynolds Non-Stick Aluminum Foil.
Using an electric mixer, beat all ingredients in mixing bowl until smooth. (Start slowly as powder may fly!)
Pour batter into foil lined pan.
Bake for 50 minutes to one hour (until top center is set).
Refrigerate until chilled through.
Once the cake is chilled through, carefully lift the foil (and cake)
out of the baking pan. Using a sharp knife and steady strokes, cut cake into 12 equal pieces. (Run knife under hot water between slices to keep the cuts clean.)
Each piece contains 78 calories, 5 grams of carbohydrates and 11 grams
of protein.
Topping Ideas:
Smuckers Sugar Free Butterscotch or Fudge Topping
Hershey’s Sugar Free Syrup
Comstock Lite Cherry or Apple Pie Filling (No Sugar Added)
Fresh Strawberries dipped in Semi-Sweet Chocolate
Lite Cool Whip with Grated Sugar Free Hershey’s Chocolate on top
(My favorite) Any Smuckers or Polaner Sugar Free Preserves
Tips:
Keep in mind that adding toppings will raise your carbohydrate level
but if you only add up to 6 grams of carbohydrates worth of topping, you’ll still have a healthy balance between carbohydrates and protein.
More Cheesecakes!