| 137 | 138 | 139 | 140 | 141 |
| 1 | 42 | 84 | 126 | 168 |
|
Place 1 cup of the whipping cream in a heatproof bowl. Sprinkle the gelatin over the
whipping cream and let stand until softened. Beat in the egg yolks. Over a pot of
simmering water beat the mixture with a whisk until it thickens and increases slightly in
volume. Remove from the heat and let cool slightly.
Beat the cream cheese until smooth. Add the Splenda, Sugar Twin and vanilla. Beat
until well combined. Beat in the gelatin mixture. Beat the remaining cream to stiff peaks
and fold into the cream cheese mixture. Beat the egg whites to medium peaks and fold
into the cream cheese mixture. Pour into the prepared crust and chill overnight.
To cut a cheesecake neatly, Dip your knife into very hot water and wipe the water off
before making each cut. Lining the bottom of the pan with parchment paper will help the
crust lift off the pan cleanly.
COOKIES
Peanut Butter Cookies
Ingredients
2
1
1
1
1
1
1
3
eggs
/2 c splenda
/2 cup butter (1 stick)
/2 cup SF peanut butter
t vanilla
/8 t salt
/4 t baking soda
/4 cup protein powder
In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter
and vanilla and blend well. Add protein powder, salt and baking soda. Mix to form a
moderately stiff dough. (I used food processor). Place by rounded Teasps on cookie
sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.
Total: 43 carb (37 NET carbs). 20 cookies @ 2 carbs
These are real cookies, they don't fall apart in your hand. They're not real sweet, and
they were a little dry, but most peanut butter cookies (even "real" ones) are like that to
me.
1
39
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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