Cheesecake, Salsa, Tina’s Lc3.4dessert- cheesecake, sauce- salsa 3 pkg (08 oz) cream cheese 3 large egg 1/2 cup salsa, low-carbohydrate; &1 3/4 cup sour cream 1/2 cup red bell pepper; chopped 1/2 cup scallion; chopped 1/2 cup cheddar cheese; grated &1 check the nutritional information on the label, analysis based on 1g/tbs Preheat oven to 325. Beat cream cheese with eggs until blended. Mix in salsa. Spray 9-inch springform pan with cooking spray. Pour cheese/egg/salsa mixture into pan and bake for 45 minutes. Remove from oven, and cool for 10 minutes. Loosen sides of pan, and cool to room temperature. Remove sides and chill until just before serving. Spread top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese. Cut in wedges to serve. Ratings : One Serving (1/12 of Cake): 278 0 Per serving: 66 Calories (kcal); 6g Total Fat; (77% calories from fat); 3g Protein; 1g Carbohydrate; 58mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=72.93 g; calories=293; protein=9.02 g; total fat=27.35 g; carbohydrate=3.78 g; dietary fiber=0.41 g; ash=1.51 g; calcium=146.1 mg; phosphorus=149.7 mg; iron=1.13 mg; sodium=299.8 mg; potassium=158.7 mg; magnesium=12.11 mg; zinc=0.84 mg; copper=0.06 mg; manganese=0.03 mg; vitamin A=1541 IU; vitamin E=0.89 mg ATE; thiamin=0.04 mg; riboflavin=0.24 mg; niacin=0.23 mg; pantothenic acid=0.43 mg; vitamin B6=0.08 mg; folate=22.46 ug; vitamin B12=0.49 ug; vitamin C=14.19 mg; saturated fat=16.8 g; monounsaturated fat=7.85 g; polyunsaturated fat=1.11 g; cholesterol=132.1 mg; selenium=6.98 ug; refuse=1.45%; %cal as carb:prot:fat=5:12:83; WW Pts=8.06; (complete analysis) |
