Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!


Previous Product    Next Product
Reviews Date of last review
Sun January 25, 2009
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 envelope unflavored gelatine
1 cup whipping cream
16 oz softened cream cheese
1/2 cup Splenda
1 tsp vanilla extract
1 TBSP unsweetened cocoa
1 cup unsweetened flaked coconut
1/4 cup softened butter
1/4 cup ground almonds
How To Prepare: - Combine coconut, butter and almond and press into 8 inch baking pan and chill
Use a blender with a 5 cup capacity to mix ingrediants

- Heat 1/2 of the cream until it is about to boil
- Sprinkle gelatine on remaining cream [cold] and let stand 3 minutes
- Add hot cream and blend at low speed until gelatine is dissolved, about 2 minutes
- Add cream cheese, Splenda and vanilla and blend at high speed
- Pour all but 1/2 cup over coconut crust in baking pan
- Add cocoa to last 1/2 cup and blend then spoon over cheesecake
- Chill until set firm

NOTE: You may wish to swirl the chocolate layer gently with a knife to marble it with the cheesecake before chilling or you can leave it as two layers
Number of Servings: 8
Carbs per serving - include all nutritional information if known: less than 3 grams per serving
Effort (Easy, Average, Difficult): Easy

Powered by: Reviewpost
Copyright 2009 All Enthusiast, Inc.

Netrtion.com Featured Low Carb Products!
Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!

Low Carb Foods | Bulletin Boards | Reviews | Faces | Recipes | Home

Copyright ©1999-2015 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.