| 135 | 136 | 137 | 138 | 139 |
| 1 | 42 | 84 | 126 | 168 |
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Bourbon, Chocolate and Almond/Chocolate “Ice Cream”
Cheesecake
Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in
carbs.
Makes 12 pieces
Rachel inspired this cheesecake by being so fond of a toasted nut crust on another
cheesecake and by wanting something, small, freeze-able and cheesecake-like. It’s not
small, but can be cut small and stored in the freezer for a long time. The alcohol
prevents it from freezing rock hard.
Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the
dairy section in tubs. If the flavor seems daunting, it can be made plain or you can
experiment with other flavors, such as lemon, lime or orange zest and different alcohol
or perk it up with a few fresh, berries, folded in to the cheese mixture.
Ingredients:
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2
1
1
1
1
1
1
oz. unsweetened chocolate
Tbsp. unsalted butter
tsp. Splenda
tsp. white Sugar Twin
/8 tsp. liquid sweetener
/4 cup whole almonds
Tbsp. unsalted butter
tsp. brown Sugar Twin
pinch of salt
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1
2
2
3
3
1
3
1
/2 lb. quark
/2 lb. cream cheese
Tbsp. Splenda
Tbsp. white Sugar Twin
/4 tsp. liquid sweetener
Tbsp. bourbon
/2 tsp. pure vanilla extract
large eggs, separated
cup whipping cream
Line an 8-inch square baking pan with aluminum foil or parchment paper. Place in the
freezer.
Chop the chocolate and place in a small heatproof bowl. Place over a pot of simmering
water and let the chocolate melt. Remove from the pot of water and let cool to room
temperature. Cut the 2 Tbsp. butter into small bits and stir into the chocolate until it
melts. Stir in the sweeteners.
Preheat the oven to 300°F. Spread the almonds out on a baking tray and bake until well
browned, almost to the point of being burnt, about 15 minutes. Remove from the oven
and cool. Chop coarsely.
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