| 133 | 134 | 135 | 136 | 137 |
| 1 | 42 | 84 | 126 | 168 |
|
combine. Pour filling into prepared crush. Bake at 350 for 40 min. Turn off oven, let
cheesecake cool for one hour without opening door. Chill several hours or overnight. 8
good-size slices @ 11 carb. If you don't make the crust, counts are 4 carb.
Pumpkin Cheesecake Bars
Crust:
1
1
1
1
cup almond flour
/4 cup brown sugar twin
/2 cup butter
/2 cup chopped walnuts
Filling:
8
1
2
1
1
1
1
1
oz cream cheese
/2 cup splenda
eggs
/2 cup pumpkin
tsp vanilla
/4 tsp nutmeg
/2 tsp ginger
tsp cinnamon
Blend crust ingredients in food processor until blended. Press into an 8x8" greased pan.
Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until
smooth. Pour over crust and bake 35 min until set. Cool and cut in bars.
1
6 bars @ 3 carbs (2.2 NET Carbs)
Yummy Pumpkin Cheesecake
3
8
4
1
1
1
1
1
2
1
eggs
oz cream cheese
packets Splenda & 4 packets Sweet n'low
/3 tsp maple extract
/2 tsp vanilla
/2 can pumpkin
tsp ginger
/2 tsp nutmeg
tsp cinnamon
/4 tsp salt
Blend all ingredients in blender or food processor. Pour into 9" pie pan and bake at
50F for 30 min until knife comes out clean. Cool, refrigerate.
Serves 8 @ 4 carb
3
1
35
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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