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Old 02-25-2008, 07:59 PM   #511
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Terra, did you only use the 1/4 cup of daVinci's? Or did you use that and 1/4 cup of granular Splenda too?

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Originally Posted by Terra2721 View Post
mmm. I am addicted. I have been using 1/4 cup Davinci's Carmel.....wow, so good!
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Old 02-25-2008, 08:23 PM   #512
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I NEED to get Cream Cheese!! I will be making these tomorrow
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Old 02-25-2008, 10:06 PM   #513
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I am in love.... and these are very, very dangerous LOL... Here's the revisions I made to the original. I did a half batch of mini muffins, used lower fat cream cheese, all DaVinci's syrup, and I did them straight in the mini muffin pan using spray PAM. They were a bit tricky getting out the pan without being in baking cups, but if you're careful and gentle as you see, they will come out whole. The ones that fall apart don't count when you eat them, right? As you can also see, I overfilled a couple of 'em too but it only gave me an excuse to add some SF Smucker's raspberry preserves. With the DaVinci’s Dulce de Leche, these were extremely tasty. Even before being refrigerated. Yum yum yum yum yum.

Low Carb Cream Cheese Mini Muffins

1 - 8 oz. block Philadelphia 1/3 less fat cream cheese
¼ cup of DaVinci’s Dulce de Leche sugar free syrup
¼ teaspoon vanilla
1 egg

Mix cold cream cheese with a fork until softened. Add DaVinci’s syrup, vanilla, and egg and mix well. Whisk together with a wire whisk until smooth. Spray 12 mini muffin cups with Pam butter flavored spray and spoon cream cheese mixture out evenly. Bake in preheated 350 degree oven for 30-35 minutes. Allow pan to cool on rack for at least 30 minutes. Remove and refrigerate to cool. Top with a tiny 1/4 teaspoon dab of sugar free strawberry or raspberry preserves, if desired.


Last edited by marymc; 02-25-2008 at 10:19 PM..
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Old 02-26-2008, 03:08 AM   #514
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Quote:
Originally Posted by marymc View Post
I am in love.... and these are very, very dangerous LOL... Here's the revisions I made to the original. I did a half batch of mini muffins, used lower fat cream cheese, all DaVinci's syrup, and I did them straight in the mini muffin pan using spray PAM. They were a bit tricky getting out the pan without being in baking cups, but if you're careful and gentle as you see, they will come out whole. The ones that fall apart don't count when you eat them, right? As you can also see, I overfilled a couple of 'em too but it only gave me an excuse to add some SF Smucker's raspberry preserves. With the DaVinci’s Dulce de Leche, these were extremely tasty. Even before being refrigerated. Yum yum yum yum yum.

Low Carb Cream Cheese Mini Muffins

1 - 8 oz. block Philadelphia 1/3 less fat cream cheese
¼ cup of DaVinci’s Dulce de Leche sugar free syrup
¼ teaspoon vanilla
1 egg

Mix cold cream cheese with a fork until softened. Add DaVinci’s syrup, vanilla, and egg and mix well. Whisk together with a wire whisk until smooth. Spray 12 mini muffin cups with Pam butter flavored spray and spoon cream cheese mixture out evenly. Bake in preheated 350 degree oven for 30-35 minutes. Allow pan to cool on rack for at least 30 minutes. Remove and refrigerate to cool. Top with a tiny 1/4 teaspoon dab of sugar free strawberry or raspberry preserves, if desired.

I am making these!!! Thanks for sharing
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Old 03-20-2008, 03:14 PM   #515
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Quote:
Originally Posted by 5cats4me View Post
Also, here's the topping I love:
Blend about 2 cups heavy whipping cream with 1/2 packet sugar free chocolate jello pudding and 1/4 cup of Splenda. Whip until very thick, but not butter!
Spread on top of the cheesecake cupcake...it's to die for!
This sounds soooo good! I needed to ping this so I could find it later (when my little cheesecakes are chilled)
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Old 04-07-2008, 10:14 AM   #516
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I grated a full square of unsweetened Baker's Chocolate into these ... and I am waiting for them to come out of the oven right now. If they taste as good as the batter does ... I will be a happy girl. I didnt have any muffin papers ... so I just sprayed the muffin pan ... I hope they dont stick ! 12 mins to go !!! Woot Woot !!
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Old 04-07-2008, 10:24 AM   #517
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Make sure you post and let us know how they turned out! I am DYING for some chocolate cream cheese muffins! :drool:
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Old 04-07-2008, 04:27 PM   #518
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Just marking.. for future. Yum.
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Old 04-07-2008, 07:22 PM   #519
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I make these often and my batter looked a little thin yesterday when making them....so I added half a scoop of Jay Robb protein powder....they were delish. So now my recipe is 2 boxes of cream cheese (8oz each), 2 eggs, 1/2 scoop of Jay Robb powder (I used vanilla) and 1/4 cup of DaVinci syrup. I don't even add splenda anymore. Very filling and very good.
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Old 04-07-2008, 08:47 PM   #520
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I follow the original recipe and then add a couple tablespoons of fresh lime juice and lime zest then adjust the sweetener accordingly.
DH and I LOVE these.
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Old 04-08-2008, 03:55 AM   #521
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Quote:
Originally Posted by soon View Post
to the person who recommended the flaxseed crust oh my that was soo goood!!! thanks
I did a search on this thread but didn't find the recipe for flax seed crust, can you please post it? thanks! I haven't had these in a while, sounds like time to make me some!
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Old 04-08-2008, 05:24 AM   #522
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Key lime juice + flax crust = mini key lime pies!!!

DEFINITELY get the crust posted so's I can make these!!!
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Old 04-18-2008, 10:08 AM   #523
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[COLOR="Red"]bump~[/COLOR]
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Old 04-18-2008, 10:35 AM   #524
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Quote:
Originally Posted by lilymo View Post
I did a search on this thread but didn't find the recipe for flax seed crust, can you please post it? thanks! I haven't had these in a while, sounds like time to make me some!
I am SOOOOOOO from searching the thread but I did find this:

Cream Cheese Muffins

There is a recipe for an almond crust that I think flaxmeal can substitute.

HTH
~D
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Old 04-19-2008, 08:54 PM   #525
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I had this idea the other day and this is what the recipe I googled is

2 8oz blocks of cream cheese, softened
2/3 cup splenda
1/2 cup sour cream
1 tsp vanilla
2 eggs

You blend the first 4 ingredients until smooth and then add the eggs, blend just till mixed together and pour into muffin cups. My recipe says to bake at 350 for 15 mins though.
And they taste just like cheese cake when chilled overnight. Even my skinny minny 16 DD loves these!

Just thought I would share a diff version of the same thing..
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Old 04-20-2008, 05:44 AM   #526
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dixichic, did you make them into 12 muffins also?
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Old 04-20-2008, 05:51 AM   #527
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Yes, and they puff up real pretty while baking and then shrink down just a bit as they cool! So yummy!
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Old 04-20-2008, 05:51 AM   #528
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Oh..I also spray my muffin pan with butter flavored Pam. I do not used the papers.
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Old 04-20-2008, 04:44 PM   #529
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Quote:
Originally Posted by Boudica View Post
I am SOOOOOOO from searching the thread but I did find this:

Cream Cheese Muffins

There is a recipe for an almond crust that I think flaxmeal can substitute.

HTH
~D
Thank you so much Boudica! I forgot all about these (again!)
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Old 04-20-2008, 06:36 PM   #530
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I don't make an actual "crust" but what I do is spray the muffin cups with butter-flavored cooking spray, then sprinkle a bit of raw wheat bran in each cup, and tilt to coat the bottoms. You could probably use flax meal and do the same. Then spoon your batter on top of the bran. It helps them release from the pans a bit more easily and we like the "crust-like" taste of it!
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Old 04-21-2008, 10:26 AM   #531
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I made these yesterday and found that they were very sweet, I used splenda for sweetner, is there anything else I can use so they are not so sweet?
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Old 04-21-2008, 10:32 AM   #532
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I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine.


Also, as soon as I'm moved into my new digs, I'm gonna make a batch and try that 'crust' with flaxmeal you recommended Char!
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Old 04-21-2008, 01:30 PM   #533
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[QUOTE=Boudica;10216625][B][FONT="Comic Sans MS"]I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine.


Should I add anything extra in it to make up for the sweetner?
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Old 04-21-2008, 02:26 PM   #534
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No need. The Splenda is not adding bulk to the recipe so it will be fine.
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Old 04-21-2008, 03:09 PM   #535
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No need. The Splenda is not adding bulk to the recipe so it will be fine.
thanks
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Old 04-21-2008, 05:44 PM   #536
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creamcheese muffins

When I made mine I added a package of cherry sugar free jello instead of the splenda and a teaspoon of stevia, they cooked up fine and were a really yummy cherry flavor. Next I'm going to try sugar free caramel pudding.
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Old 04-21-2008, 06:05 PM   #537
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When I made mine I added a package of cherry sugar free jello instead of the splenda and a teaspoon of stevia, they cooked up fine and were a really yummy cherry flavor. Next I'm going to try sugar free caramel pudding.

I've been itching for some key lime pie..... Do you think lime jello would work? Did you use the WHOLE package of cherry jello for 2 8oz packages of cream cheese? Just want to make sure I have the counts right!
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Old 04-21-2008, 08:12 PM   #538
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Marking my place. . .I read this thread back in the fall and had all but forgotten about these little gems. I may just start making these again!
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Old 04-22-2008, 12:03 PM   #539
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Have a batch cooling right now...I added cocoa powder and after mixing it added chocolate chips...Looks really good.
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Old 04-22-2008, 06:06 PM   #540
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These sound delish, gonna make some tomorrow and replace the vanilla extract with lemon
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