Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: Doug Varrieur on April 28, 2015, 04:01:46 PM
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Low Carb Cran-Raspberry Cheesecake!
(https://scontent-mia.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10177336_926341667418535_7163835387278875263_n.jpg?oh=5a964bfb858576967f7c1a6b44a7face&oe=559835C5)
INGREDIENTS:
Crust
1 1/2 cups crushed Almonds
12 drops FAT TO SKINNY Zero Sweetener
3/4 cup butter, melted
1 tsp salt
Cake
48 drops FAT TO SKINNY Zero Sweetener
2 (8 ounce) packages cream cheese
2 cups whipped cream
1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen raspberries
8 ounces of cranberries (chopped)
DIRECTIONS
1- Preheat oven to 350 degrees F. Mix together the almonds,1 tsp salt, 12 drops of Zero and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2- In a medium bowl, beat the 48 drops of zero and cream cheese until smooth. Fold in whipped cream. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
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I want this now, but don't even have 1/3 of the ingredients - boohoo. They are fixing the main road in front of my house so I have to take a 30 minute detour to get to the nearest town...I'll get my keys.
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:D :D :D