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A wonderful Cheesecake snack with a range of 2 to 3 net grams per bite.
1 - 8oz. Package cream cheese
2 tsp Imitation Strawberry Flavoring
˝ tsp Imitation Vanilla flavoring
˝ cup Splenda
2 tsp. Clear jell or other unflavored gelatin
1/3 of a half a cup of heavy cream or 41.66ml
Paper muffin cups
Set aside the milk chocolate bars and butter to come to room temperature.
In a small bowl combine the rest of the ingredients and blend well until very smooth. Fill a muffin pan with paper muffin cups. Divide recipe equally into the 12 paper cups, trying to drop mold in rounded shapes and freeze at least 1 hour. If not coating with chocolate, refrigerate at least 2 hours before serving.
If coating with chocolate, in a small bowl slowly melt and mix the chocolate and butter together using the microwave. Place a sheet of wax paper under a cooling rack. Remove, one at a time, the cheese cake balls and place on the cooling rack and coat with melted chocolate. Left cool a minute or so and replace in the paper muffin holder and replace in the freezer. Continue until all the cakes are coated. You should still have left over chocolate. On a sheet of wax paper on a cookie sheet place a droplet size of melted chocolate remove a cheesecake from the muffin tin and place on the dollop of chocolate, to coat bottom. Leave to cool. Continue with the remaining cakes. Replace into the refrigerator for 1 hour at least before eating.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Plain:67.18Calories, Total fat:6.5g, Sat fat:4.2g, Carbs:1.91g, Fiber:0, Protein:1.34g Atkins Chocolate covered: 109.15 Calories, Total fat: 10.46g, Sat. fat: 6.56g, Carb: 2.75g, Fiber: .5g, Protein: 1.53g.