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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: ingredients in directions
ingredients in directions
How To Prepare: I know this is kind of long
-but it's just 2 basic steps:)
51g total - 12 servings at
4.25g each (or 10 at 5.1g
each:)).


For the cookies:(make 1
day ahead and allow the
cookies to dry before
filling)
Chocolate cakies:


1 stick butter -softened
3oz pkg cream cheese
-softened (3g)
1/2 cup splenda (12g)
2T unsweetened cocoa
powder (3g)
3T vanilla protein powder
(2g)
2 large eggs (1.2g)
1/4 cup heavy cream (2g)
water as needed (I needed
about 1/4 cup)


Preheat oven to 350f.
Use a good, non-stick
cookie sheet and spray with
cooking spray.
Cream butter and cream
cheese, then add Splenda
and beat well. Add
remaining
ingredients and
water as needed to make a
really thick cake batter.
Drop by tablespoons onto
cookie sheet, flatening
slightly to about 2"
diameters. They don't
spread much, so 1-1/2"
between them should be
enough.
Bake about 17-20 minutes
or until the are firm on
bottom, but slightly soft
on top (you could
bake longer if you want
them crisper).
This should make about 24
cakies.
(Allow the cookies to dry on
a rack for at least 12 hours
so the
crisp -before filling).


Filling:
1/2 cup Riccotta cheese
(4g)
2pkts splenda (1.5g)
1 tsp cinnamon (2g)


Blend well. When cakies
have cooled totally, spread
about 2tsp of filling on
one cakie and top
with another cakie.


freeze for 30 minutes, then
roughly chop 6 of the cookie
stacks for the
cheesecake. Keep the
other 6 for snacking:)
Makes 1 dozen stacked.
31g total


Cheesecake
2 pksg (16oz) cream
cheese (16g)
1 T vanilla extract (3g)
1/2 cup Splenda (12g)
1 tsp lamon extract (1g)
1/2 cup heavy cream (4g)
Beat cream cheese until
smooth, then add in
splenda(beat again), then
the
remaining ingredients.
If this appears too thick -
add 1/4 cup more cream(2g
carb).
Once everything is beaten
smooth, fold in the chopped
cookies.
Spray a 9" springform pan
(or large, deep dish pie tin)
lightly with butter
flavored cooking spray.
Sprinkle 3T splenda (4g)
into the pan and "roll" so
that it sticks to the
cooking spray.
Spoon in the cheesecake
and spooth evenly.
Freeze for 1 hour and let
thaw 10 minutes before
cutting. (If using a
springform pan -remove
ring
while frozen).
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy
 



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