Cheesecake W/splenda Lc-4.1/sdessert- cheesecake 2 pkg (08 oz) cream cheese; softened 1/2 cup Splenda, granular 2 large egg; slightly beaten 1 tablespoon cornstarch; &1 1 tablespoon flour; &1 2 teaspoon lemon juice 1/2 teaspoon lemon rind; grated 1/2 teaspoon vanilla extract 2 tablespoon butter; melted 1/2 pint sour cream &1 DON'T PANIC! The cornstarch and flour adds <2g/serving. If you want, substitute some other thickeners of your choice. Even with those "high-carb" thickeners, it still comes in at 4g/serving. Remember: LOW-CARB does not mean NO-CARB! Blend cheese with Splenda and eggs until smooth, scraping bowl occasionally. Beat in cornstarch, flour, lemon juice, rind, and vanilla. Add butter and sour cream. Pour into greased 8 inch spring form pan or other pan. Bake 50 minutes at 325 degrees. Turn off oven and let cool in oven 45 minutes. Refrigerate. NOTES : This is a modification of a favorite cheese cake recipe of days gone by. NYC Nutrition Analysis (per serving or yield unit): water=41.07 g; calories=206.4; protein=4.57 g; total fat=19.79 g; carbohydrate=4.11 g; dietary fiber=0.04 g; ash=0.7 g; calcium=56.54 mg; phosphorus=71.3 mg; iron=0.62 mg; sodium=151.6 mg; potassium=84.45 mg; magnesium=5.63 mg; zinc=0.35 mg; copper=0.01 mg; manganese=0.01 mg; vitamin A=810.1 IU; vitamin E=0.59 mg ATE; thiamin=0.02 mg; riboflavin=0.15 mg; niacin=0.1 mg; pantothenic acid=0.28 mg; vitamin B6=0.03 mg; folate=12.08 ug; vitamin B12=0.3 ug; vitamin C=0.66 mg; saturated fat=12.15 g; monounsaturated fat=5.7 g; polyunsaturated fat=0.81 g; cholesterol=90.22 mg; alcohol=0.06 g; selenium=4.14 ug; refuse=1.42%; %cal as carb:prot:fat=8:9:84; WW Pts=5.77; (complete analysis) |
