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Chocolate Cheesecake Low carb
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Chocolate Cheesecake Low carb

 

Ingredients:

         

        16 oz cream cheese, softened

         

        3 eggs

         

        1 Cup sour cream

         

        1/2 Cup Splenda or Sweet-N-Low

         

        1 Tbsp. vanilla extract

         

        1 pkg Jell-O Sugar Free Chocolate Pudding

Preheat

 

oven to 350F. Place all ingredients in a bowl and blend for 15 minutes. (Use

 

food processor, mixer or blender and alter time as appropriate to mix

 

completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn

 

off oven and allow cake to remain in oven 1 additional hour. Refrigerate till

 

chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator

 

for up to 4 days.

Serves 8. 8.6 carbs per serving.

If you have copyright on the recipe please email me.