Cheesecake, Strawberry-splenda Lc-7.4/sdessert- cheesecake, fruit ----Filling---- 5 pkg (08 oz) cream cheese 5 large egg 3/4 cup Splenda, bulk 1/2 cup cream, heavy 1 cup (6 oz) strawberries; sliced -----Crust----- 3/4 cup almonds; ground 2 tbs butter; melted 2 tsp Splenda, bulk Spray springform pan with Pam. Mix together crust ingredients and flatten into the bottom of the pan. Soften cream cheese by cutting into chunks, putting it into a large bowl and microwaving the whole batch for 5 minutes at 50% power (might be a little less time on high powered microwaves). Beat softened cream cheese with electric mixer until all is smooth and creamy. Beat in eggs one at a time. Add Splenda and whipping cream and beat till smooth and mixed in well. Layer strawberries over crust.. Pour cream cheese into prepared pan. Bake at 350 for 55-60 minutes. Remove from oven and let cool to room temperature on wire cooling rack before storing in the fridge (this helps prevent cracking). (per serving or yield unit): (12 Servings) NYC Nutrition Analysis (per serving or yield unit): water=85.92 g; calories=450.9; protein=11.31 g; total fat=43.72 g; carbohydrate=8.38 g; dietary fiber=1.03 g; ash=1.64 g; calcium=109.5 mg; phosphorus=173.4 mg; iron=1.75 mg; sodium=329 mg; potassium=213 mg; magnesium=26.66 mg; zinc=0.98 mg; copper=0.09 mg; manganese=0.2 mg; vitamin A=1705 IU; vitamin E=2.78 mg ATE; thiamin=0.05 mg; riboflavin=0.36 mg; niacin=0.38 mg; pantothenic acid=0.61 mg; vitamin B6=0.09 mg; folate=26.94 ug; vitamin B12=0.63 ug; vitamin C=8.1 mg; saturated fat=25.13 g; monounsaturated fat=13.63 g; polyunsaturated fat=2.44 g; cholesterol=211.1 mg; total sugars=0.29 g; selenium=9.33 ug; refuse=4.63%; %cal as carb:prot:fat=7:10:83; WW Pts=12.47; (complete analysis) |
