| 132 | 133 | 134 | 135 | 136 |
| 1 | 42 | 84 | 126 | 168 |
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No Bake Cheesecake
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1
1
1
1
sm. pkg SF Jello, any flavor
c boiling water
2 oz soft cream cheese
cup ricotta cheese
2 pkgs Splenda
/2 cup heavy cream
Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate
bowl with electric mixer. Whip in the Equal. Add gelatin mixture and blend until smooth.
Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin
cups and refrigerate until set.
Total: 29 carb. Makes 10 @ 3 carbs
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Creamy Cheesecake
Crust: 2 cups nuts
2
3
pkts Splenda
Tbsp melted butter
Filling: 16 oz cream cheese
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1
0 pkts Splenda
large eggs
teas. vanilla
teas. almond extract
/4 tsp salt
cup sour cream
Place nuts in food processor; pulse until ground but not paste. Add splenda and butter
and pulse to combine. Pour into 9" springform pan and press with fingers on bottom and
up sides. Bake at 350 for 10 min. Remove from oven and cool. Place cream cheese and
splenda in processor and process until smooth. Add eggs, one at a time, blending well
after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to
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