| 131 | 132 | 133 | 134 | 135 |
| 1 | 42 | 84 | 126 | 168 |
|
3
. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food
processor or blender. Spread over frozen pie.
. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.
Total: 73 carb, 16 fiber (57 NET carbs), 3122 Calories, 299 fat, 48 protein. Serves 8 @
carb, 390 Calories, 37 fat, 6 protein.
4
7
This pie is a lot of work but it tastes great. The pie is very rich and you may get more
than 8 slices. The pie is only about 1 1/2" high.
CHEESECAKE
Pumpkin Cheesecake
1
1
8
1
1
1
1
pkg plain gelatin
/4 c water
oz soft cream cheese
c heavy cream
t vanilla
/2 c pumpkin puree
t cinnamon
dash nutmeg, cloves
12 pkts of sweetener
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup
cream in a medium bowl in the microwave until very hot. Cut cream cheese in small
pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat
well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper
and divide mixture evenly among the 12 cups. Refrigerate about 2 hours until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.
Cheesecake Muffins
1
1
1
1
1
1
pkg gelatin (plain)
c boiling water
6 oz soft cream cheese
t vanilla
6 pkgs Splenda
oz unsw. Chocolate, melted (optional)
Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in
dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and
beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin
cups. (If using muffin cups, put cupcake paper in cup first). Chill until firm, 2-3 hours.
Total 34 carb (30 NET carbs). Makes 12 @ 2.5 carbs
1
33
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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